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Tortellini with Pumpkin Alfredo Sauce

Original recipe from Gardner’s Community Cookbook

Ingredients

Scale
  • 1 15oz. can pumpkin (be sure it’s plain pumpkin, not the kind for pumpkin pie)
  • 1 stick butter
  • 1 shallot, minced
  • 1 leek, trimmed, halved lengthwise, sliced thin (and washed!)
  • 1/2 C. chicken broth
  • 1 1/2 C. heavy cream
  • 1/2 C. white wine
  • 1 Tbls. lemon juice
  • 1/2 C. cream cheese
  • 2 Tbls. finely chopped fresh sage leaves
  • 1/2 tsp. finely chopped fresh thyme
  • 1/8 tsp. nutmeg
  • 1/2 tsp. white pepper
  • 1 tsp. salt
  • 1 Tbls. brandy
  • 1 lb. cheese tortellini or ravioli (cooked according to package directions)
  • 1/2 C. grated parmesan cheese

Instructions

  1. In large pot or saucepan, melt butter, add shallots and leeks and sauté until wilted, about 2-3 minutes.
  2. Whisk in broth, cream, wine and lemon juice. Bring to boil, continue whisking, 2-3 minutes to slightly thicken.
  3. Add cream cheese, sage, thyme, nutmeg, pepper, salt, brandy and pumpkin puree. Bring to boil, whisk to smooth sauce, then remove from heat.
  4. Add cooked pasta, toss gently to mix. Sprinkle Parmesan cheese on top.

Notes

*Optional: 1/4 C. toasted, chopped, hazelnuts to add as garnish