Made this about a month and half ago during a stream and then lost the page that I had printed for the recipe -.-; Yeah yeah, I fucked up, but hey, I found the recipe again and it's time to share! Two of my favorite things put together, pumpkin and pasta alfredo (let alone the tortellini).

Pumpkin Alfredo Tortellini

Ingredients:

• Two 9oz (1 16-18oz) packages cheese tortellini (the kind I used was a 3 cheese tortellini)
  
• 1 tablespoon unsalted butter
  
• 1 small shallot, finely chopped (I used 2 boiler pearl onions, bout the size of ping-pong balls)
  
• 1/2 cup canned pure pumpkin puree (not the pumpkin pie filling, but where the can actually says "Pure Pumpkin Puree")
  
• Heavy Pinch of grated/ground nutmeg
  
• 1 1/4 cups heavy cream
  
• 1/3 cup grated Parmesan cheese, plus more for garnish
  
• Freshly ground black pepper
  
• Parsley, for garnish (optional)

Directions:

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to label directions. When done, drain the pasta and set aside where it'll stay warm.
2. Heat the butter in a saucepan over medium high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes.
3. Add the pumpkin and nutmeg and cook, stirring, for about 1 minute. Stir in the cream and bring to a low boil (don't let it boil for too long, don't need to let the sauce thicken too much!). Reduce the heat to medium low and simmer, stirring, until slightly thickened. Stir in the cheese and cook until thick, about 1 more minute. Season to taste with salt and pepper. 4.Add the tortellini to the skillet and toss with the sauce until evenly coated.

Garnish with more parmesan and the parsley.

Serve and enjoy!

A very quick and tasty dish, the flavors of the bechamel and pumpkin go great together and blend well with the filling in the pasta. This recipe can easily make about 4 servings, so it's a good snack for you and maybe a friend or two. Just in time for the winter season, eh? :3