Cheese-Tortellini-with-Pumpkin-Alfredo-Sauce
- Description
- JOURNALING: (on tags) Mise en Place; Prepare tortellini; Saute scallions in butter; Freeze leftover pumpkin in ¼ C. amounts; Simmer sauce until thickened; Garnish with more cheese and parsley. (on recipe card)
Kosher Salt
9 oz. pkg. cheese tortellini
1/2 Tbl butter
1/2 small shallot, finely chopped
1/4 C canned pure pumpkin
Pinch of nutmeg
1/2 + 1/8 C heavy cream
1/8 C grated Parmesan Cheese
Pepper
Grated Parmesan & chopped parsley (garnish)
2 large servings
1. Salt water; cook pasta according to directions on package; reserve 1/4 C cooking water, then drain pasta.
2. In skillet, melt butter; saute shallot until soft (2 min.)
3. Add pumpkin & nutmeg; stir 1 minute.
4. Add cream, bring to low boil; Reduce heat and simmer, stirring, ‘til thickened (5 min)
5. Stir in cheese; cook until thick (1 min.); season with salt & pepper.
6. Add pasta to sauce; toss, adding some of the reserved water to loosen, if needed.
7. Serve, garnished with more cheese and parsley.
CREDITS: SCRAPLIFT of “Alyssa and Roger” by Cherylndesigns; PHOTOS – by me; RECIPE – from Food Network Kitchen; KITS – “Pasta Night”, Kristin Aagard; “Ups & Downs”, Sahin Designs; FONT – Complete in Him, Elephant Regular