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Tortellini with Pumpkin Alfredo Sauce


Main meal

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Rate this recipe 4.3/5 (3 Votes)


  • Kosher salt
  • 2 9 oz package cheese tortellini
  • 1 tbls. unsalted butter
  • 1 small shallot - finely chopped
  • 1/2 cup canned pure pumpkin
  • Pinch freshly grated nutmeg
  • 1 1/4 cups heavy cream
  • 1/4 cup grated parmesan cheese, plus more for topping
  • Fresh ground black pepper
  • Chopped fresh parsley for topping (optional)


Servings 4
Preparation time 20mins
Cooking time 20mins


Step 1

Bring large pot of salted water to boil. Add the tortellini and cook as instructed. Reserve 1/2 cup cooking water, then drain pasta.

Heat the butter in a skillet over medium high heat. Add the shallot and cook, stirring, until slight soft, about 2 minutes. Add the pumpkin and nutmeg. Cook, stirring, for about 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low. Simmer, stirring, until lightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 minute. Season with salt and pepper.

Add the tortellini to the skillet and toss the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley, if desired.

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