TORTELLINI PUMPKIN ALFREDO


This creamy side dish is sure to be welcome at any autumn dinner, but you can also make it an enticing main dish by adding cooked sausage, chicken, etc. at the end of cooking. When it comes to savoring fall flavors, there’s nothing more pleasing than pumpkin.

Ingredients :

  • 1 (20-ounce) package fresh cheese tortellini
  • 1 tablespoon butter
  • 1 tablespoon minced onion
  • 1/2 cup pure pumpkin
  • 1 1/4 cups half-and-half
  • 1/2 cup heavy (or whipping) cream, divided
  • 1/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon pepper, plus more to taste
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tablespoon chopped fresh sage
  • Shredded Parmesan cheese (optional)
  • Sage leaves (optional)


Method :

Begin cooking tortellini in a large saucepan according to package directions. Meanwhile, melt butter in a medium saucepan over medium heat. Add onion. Cook until tender, 2 to 4 minutes, stirring frequently. Add pumpkin, half-and-half, 1/4 cup heavy cream, 1/4 teaspoon salt, 1/8 teaspoon pepper, and nutmeg; whisk until well blended. Bring to a boil; reduce heat. Simmer until thickened and reduced by about half, about 5 minutes, stirring frequently. Remove from heat; stir in 1/4 cup grated
Parmesan cheese. 


Reserve 1/3 cup of the tortellini cooking water; drain tortellini. Return tortellini to the saucepan. Add reserved cooking water, thickened pumpkin-cream mixture, and the remaining 1/4 cup heavy cream. Cook over medium-high heat until tortellini absorbs most of the liquid, 2 to 4 minutes, stirring frequently. Remove from heat; stir in the remaining 1/4 cup grated Parmesan cheese and chopped sage; season with salt and pepper. Transfer to a serving dish; garnish with shredded Parmesan cheese
and sage leaves, if desired.
Makes 12 servings.


Prep time: 10 minutesCook time: 23 minutes

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