Recipe from The Table
I decided to make a creamy, savory pumpkin alfredo pasta for day two of Pumpkin Week. Sweet pumpkin recipes are wonderful (like those muffins I made yesterday… I just can’t get enough), but pumpkin can also be a great addition to a comforting fall pasta dish.
Best of all? This dish is quick and easy to make!
Be sure to taste this dish as you cook. There are quite a few differences in the taste of homemade pumpkin puree versus the canned variety. Pumpkins vary widely in flavor, so if you use homemade puree, be extra vigilant! I used canned pumpkin puree just because I’m lazy. It’s so much easier to use a can opener than to dig out my blender (easier cleanup too!).
Since I love strong flavors, I added a little more pumpkin spice, sage, and red pepper than listed in my recipe. Feel free to increase these to your liking too!
Or, add a little sliced grilled chicken to the pumpkin pasta for a complete meal.
This pumpkin pasta is definitely a dish that I would happy to eat year-round!
- 9 oz. package of tortellini
- 1 tbsp butter, unsalted
- 1 shallot, chopped
- 1/4 cup dry white wine
- 1/2 cup pumpkin puree
- 1/2 tsp nutmeg, grated
- 1/2 tsp pumpkin spice
- 3/4 cup heavy cream
- 1/2 cup half and half
- 1/2 cup parmesan cheese, grated
- salt and pepper to taste
- dash of red pepper flakes (optional)
- 8 leaves fresh sage, chopped
- freshly grated parmesan
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta water; drain pasta and set aside.
- As the tortellini is cooking, melt the butter in a saucepan over medium heat. Add the shallot and saute for about 3 minutes, just until it begins to soften. Deglaze the pan with a little white wine. Add the pumpkin puree and cook for an additional minute, until hot. Next, add the cream and bring to a simmer, stirring continuously. Reduce the heat and allow to thicken. Add the freshly grated nutmeg parmesan cheese. Once incorporated, add salt, pepper, and red pepper flakes to taste.
- Add the cooked tortellini to the sauce, using the reserved cooking liquid to thin the sauce. Garnish with chopped fresh sage and grated parmesan cheese. Serve immediately.
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