TORTELLINI WITH PUMPKIN ALFREDO SAUCE
2 - 9 oz. pkgs. cheese tortellini
1 - tablespoon butter
1 - small shallot, finely chopped
...
2 - 9 oz. pkgs. cheese tortellini
1 - tablespoon butter
1 - small shallot, finely chopped
...
1/2 - cup canned pure pumpkin
Pinch of nutmeg
1 1/4- cup heavy cream
1/4- cup grated parmesan cheese
chopped Parsley for garnish
Cook pasta as directed, saving 1/2 cup of the pasta water
Heat butter in skillet over medium heat. Add shallot and cook until soft, about 2 minutes.
Add pumpkin, and nutmeg and cook 1 minute. Stir in the heavy cream and bring to a low boil.....reduce heat to low and simmer until slightly thickened about 5 minutes.
Add the tortellini to the skillet and toss with sauce. Add some of the reserved pasta water to loosen if needed. Top with cheese and chopped parsley.
Pinch of nutmeg
1 1/4- cup heavy cream
1/4- cup grated parmesan cheese
chopped Parsley for garnish
Cook pasta as directed, saving 1/2 cup of the pasta water
Heat butter in skillet over medium heat. Add shallot and cook until soft, about 2 minutes.
Add pumpkin, and nutmeg and cook 1 minute. Stir in the heavy cream and bring to a low boil.....reduce heat to low and simmer until slightly thickened about 5 minutes.
Add the tortellini to the skillet and toss with sauce. Add some of the reserved pasta water to loosen if needed. Top with cheese and chopped parsley.
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