Tortellini With Pumpkin Alfredo Sauce

Total Time
Prep 10 mins
Cook 10 mins


Ingredients Nutrition


  1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  2. Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg, cook, stirring, 1 minute.
  3. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
  4. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed.
  5. Divide among bowls and top with more cheese and parsley.
Most Helpful

WOW, what is not to love dish, this is AMAZING! I mixed the heavy cream with whole milk, used at least 1/2 C or more of parmesan-reggiano cheese, and a good tablespoon of fresh sage (chiffonade) added along with the parmesan. A healthy pinch of nutmeg. The flavor of the pumpkin is somewhat subtle but not lacking. You may need a sprinkle of salt table side. This is outstanding and company worthy. Served with buttered peas. Thanks for posting Doogster. YUM!

Chicagoland Chef du Jour December 23, 2013

I found this in a magazine earlier this year. Every time i make it no matter who it is they love it. I am glad the recipe is here.

Havoc December 22, 2013