Best Tortellini With Pumpkin Alfredo Sauce Recipes

Pumpkin Tortellini image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter
Freshly ground black pepper
1 tablespoon fresh chopped sage leaves
3 tablespoons mascarpone
1/2 cup heavy cream
1 bag pumpkin or butternut squash filled pasta
1/4 cup or less grated Pecorino Romano
Salt and pepper

Steps:

In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone. Add heavy cream and reduce to a thick sauce, about 10 minutes. While the sauce is reducing, boil the pasta. Drain and add to the sauce. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.

Tortellini With Pumpkin Alfredo Sauce image

Provided by Gagoo

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

kosher salt
2 (9 ounce) packages cheese tortellini
1 tablespoon butter, unsalted
1 small shallot, finely chopped
1/2 cup pumpkin, canned (pure)
1 pinch nutmeg, freshly grated
1 1/4 cups heavy cream
1/4 cup parmesan cheese, grated (plus more for topping)
fresh ground pepper
fresh parsley, chopped for topping (optional)

Steps:

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg, cook, stirring, 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 the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed.
Divide among bowls and top with more cheese and parsley.

Tortellini with Pumpkin Alfredo Sauce image

Provided by Pat Duran

Categories Casseroles

Time 20m

Number Of Ingredients 9

2 pkg (9 oz. each) cheese tortellini (spinach ones are good too) cook as directed on package
1 Tbsp unsalted butter
1 small shallot, finely chopped
1/2 c canned 100% pure pumpkin solid
pinch freshly grated nutmeg
1 1/4 c heavy cream
1/4 c grated parmesan cheese
pinch pepper
chopped fresh parsley for garnish

Steps:

1. Cook tortellini as directed on package- reserve 1/2 cup of the cooking water then drain the pasta. --- Heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring,until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute.
2. 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 the cheese and cook until thick. Season with salt and pepper.
3. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowl and top with more cheese and parsley.