Even though it still feels more like summer than fall here in Vancouver, I am still all over using pumpkin in well, everything!!
This is a great use of pumpkin in a savory dish.
I love alfredo, but it always feels so heavy. The pumpkin helps make this alfredo super creamy, without all the cream. Plus it gives it a nice sweet nutty flavour.
What you need,
18 oz. of fresh cheese tortellini
1 tbsp. butter
½ a small onion, diced finely (you could use a shallot if you remember to buy one at the store, I didn’t!)
½ cup canned pure pumpkin puree
1 ¼ cups heavy cream
Pinch of fresh grated nutmeg
¼ cup fresh grated Parmesan cheese, plus more for serving
Fresh ground Pepper and Salt to taste
Fresh chopped parsley for garnish
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Reserve ½ cup of cooking water before you drain the pasta.
Meanwhile in a large sauté pan over medium high heat melt the butter. Add in the chopped onion and sauté for 3-4 minutes until they are soft and translucent. Add the pumpkin puree and the nutmeg, stirring for 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low and simmer, stirring until slightly thickened, about 5 minutes. Stir in the cheese and cook for 1 more minute. Season the sauce with salt and pepper to taste.
Add the drained pasta to the sauce and toss to coat. Add a little of the reserved cooking liquid to thin the sauce if needed.
Garnish with more cheese and chopped parsley.
I loved this pasta. It had a ton of flavour, it was quick and easy.
I took the leftovers for lunch the next day and it was perfect!
Totally my kind of meal!
Recipe from Food Network Magazine October edition