I’ll admit that I used canned pumpkin when I tried this recipe. The convenience was too alluring. And the squash I tried to cook and puree just turned out too dry and lumpy and chunky to be used here. I hate to admit it, but most of the time the canned pumpkin I buy actually tastes at least as good as the homemade pumpkin and squash purees on which I spend so much time. You win some, you lose some.
Tortellini with Pumpkin Alfredo SauceAdapted from Food Network Magazine
Other filled pastas or plain noodles would be just fine with this sauce in place of the cheese tortellini.
18-20 ounces cheese tortellini (fresh or frozen)1 tablespoon unsalted butter
3 tablespoons finely minced onion
2 cloves garlic, minced
½ cup pumpkin or winter squash puree (canned is fine)
1 ¼ cups heavy cream
about 1/8 teaspoon freshly grated nutmeg
½ cup grated parmesan cheese, preferably Parmigiano-Reggiano
1/8 teaspoon black pepper
finely chopped parsley and additional parmesan for garnish, if desired
1. Cook the tortellini in a large pot of boiling salted water according to package directions. Drain, reserving about ½ cup of the cooking water, and keep warm.
2. Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the onion and cook, stirring occasionally until soft and just beginning to brown, about 3-5 minutes. Add the garlic and cook about 1 minute more.
3. Add the pumpkin and cook about 1 minute more, stirring frequently. Add the cream and stir until smooth. Bring to a boil. Reduce the heat and boil gently for about 5 minutes or until the cream begins to thicken.
4. Stir in the nutmeg, parmesan cheese and black pepper. Taste for salt and adjust as needed. Stir in the cooked tortellini and cook just until well coated and heated through. Add some of the reserved cooking water if the sauce seems too thick. Serve with parsley garnish and additional parmesan cheese if desired.
Makes about 4 servings.
Other recipes like this one: Pasta with Squash Puree and Blue Cheese Sauce, Pasta with Caramelized Onions and Arugula