Tortellini With Pumpkin Alfredo Sauce Food

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

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

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 and 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

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.

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

TORTELLINI WITH CREAMY PUMPKIN SAUCE

Steps:

• Place a large pot of salted water over high heat to boil. When water is boiling, drop tortellini and cook according to package directions. Drain cooked tortellini and reserve.
• Melt the butter, add the onion and garlic, and season with salt and pepper. Sauté until the onions soften.
• Stir in flour and cook about a minute. Whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes.
• Stir in the nutmeg and pumpkin. Season with salt and pepper and simmer until thickened, about 1 minute. I found I needed quite a bit of salt.
• Toss the tortellini with the pumpkin sauce and transfer to a casserole dish. Cover with cheese and broil until cheese is browned.