How to Make Tortellini with Pumpkin Alfredo Sauce

AmateurKitchen's picture

Oct. 18, 2013

Pumpkin puree isn't just limited to those pumpkin pies. This savory 'meatless' dish will become a new favorite for a quick weeknight meal.


Tortellini 1 Pound
Olive oil 2 Tablespoon
Shallot 1 Large , finely chopped
Pumpkin puree 1/2 Cup (8 tbs)
Freshly ground nutmeg 1/8 Teaspoon
Heavy cream 1 Cup (16 tbs)
Grated parmesan cheese 1/4 Cup (4 tbs)
Gruyere cheese 1/4 Cup (4 tbs) , grated
Freshly ground pepper To Taste
Reserved pasta water 1/4 Cup (4 tbs) ((as needed))
For garnish
Fresh chopped parsley 1 Tablespoon



1. Bring a large pot of water to a boil. Season with salt and add in the tortellini, cook according to package instructions. Drain and reserve the water to loosen the sauce.


2. In a skillet over medium-high heat add in olive oil and shallots, cook for 2 minutes.

3. Add in the pumpkin puree and fresh nutmeg, stir to combine.

4. Turn the heat to a medium-low and add in the heavy cream. Stir occasionally and cook for 5 minutes or until the cream becomes thicker.

5. Add in Parmesan and gruyere cheese into the cream mixture and stir until cheese has melted.

6. Season with pepper and add drained tortellini. Add paste water if needed and stir well.


7. Garnish with fresh parsley and a little more Parmesan cheese, serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4