On a whim a few weeks ago I bought the latest issue of Food Network magazine. There were a few recipes that looked yummy and I was determined to actually cook one. How many times have I bought a magazine only for it to sit there with no recipes cooked from it? Not this time!
I'd never made an alfredo sauce from scratch, but oh my goodness, it was so easy! (And tasty too!)
Tortellini with Pumpkin Alfredo Sauce
(adapted from Food Network Magazine, also accessible here. Mostly I changed portions based for 2 and what I had in the house).
What You Need:
- salt
- 1 9-ounce package cheese tortellini
- 1 tablespoon butter
- 1/2 cup canned pure pumpkin
- Pinch of nutmeg (the original recipe had freshly grated nutmeg, but that's not practical for me!)
- 1 1/4 cups heavy cream
- 1/4 cup grated parmesan cheese, plus more for topping
- Freshly ground pepper
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| So few ingredients, so much yum! |
1. Cook tortellini according to directions on package..
2. Heat butter in a skillet over medium-high heat. Add the pumpkin and nutmeg and 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 slightly thickened, about 5 minutes. Stir in parmesan cheese and cook until thick, about 1 more minute. Season with salt and pepper.
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| Butter and pumpkin smell so good together while cooking. |
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| The sauce is coming together! |
3. Add the tortellini to the skillet and toss with the sauce.
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| It smelled amazing. |
4. Serve with a yummy Cesar salad! And, dinner. Delicious.
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| This is fall goodness on a plate! |
We will definitely be making this recipe again this fall. It was so easy and fast (about 20 minutes total) and so delicious. Joe was also a fan. Later in the week I made a plain alfredo sauce to go with some other pasta with the leftover cream. I think I prefered the pumpkin version. Thanks, Food Network!
Full Text:
Tortellini with Pumpkin Alfredo Sauce
(adapted from Food Network Magazine, also accessible here. Mostly I changed portions based for 2 and what I had in the house).
What You Need:
- salt
- 1 9-ounce package cheese tortellini
- 1 tablespoon butter
- 1/2 cup canned pure pumpkin
- Pinch of nutmeg (the original recipe had freshly grated nutmeg, but that's not practical for me!)
- 1 1/4 cups heavy cream
- 1/4 cup grated parmesan cheese, plus more for topping
- Freshly ground pepper
What You Do:
1. Cook tortellini according to directions on package..
2. Heat butter in a skillet over medium-high heat. Add the pumpkin and nutmeg and 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 slightly thickened, about 5 minutes. Stir in parmesan cheese and cook until thick, about 1 more minute. Season with salt and pepper.
3. Add the tortellini to the skillet and toss with the sauce.
4. Serve.
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