This Pumpkin Tortellini with Pumpkin Alfredo Sauce recipe combines the flavors of fall into a comforting and creamy pasta dish. The pumpkin puree adds a rich, velvety texture to the Alfredo sauce, while the tortellini provides a satisfying bite. Topped with fragrant sage and crunchy pine nuts, this dish is perfect for a cozy autumn dinner.
Ingredients: 1 cup pumpkin puree. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/2 tsp nutmeg. Salt and pepper to taste. 1 package store-bought tortellini. 2 tbsp butter. 2 cloves garlic, minced. 1/4 cup chopped fresh sage leaves. 1/4 cup toasted pine nuts.
Instructions: Put pumpkin puree, heavy cream, Parmesan cheese, nutmeg, salt, and pepper in a saucepan. Over medium heat, stir every now and then for about 5 to 7 minutes, or until everything is hot and thick. Follow the directions on the package to cook the tortellini. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. When the tortellini is done, add it to the pan and toss it around to coat it with the garlic butter. Toss the tortellini with the pumpkin Alfredo sauce until everything is well mixed. Top with chopped sage leaves and toasted pine nuts and serve hot.
Julie Arnold
