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Tortellini with Pumpkin Alfredo Sauce

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Ingredients

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  • 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. whole milk
  • 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
  • 2 lb. cheese tortellini or ravioli
  • 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, milk, wine and lemon juice. Bring to boil, continue whisking, 2-3 minutes.
  3. Add cream cheese, sage, thyme, nutmeg, pepper, salt, brandy and pumpkin puree. Bring to boil, whisk to smooth sauce. Whisk in parmesan cheese, and keep warm while cooking pasta.
  4. Add cooked pasta to bowl, add as much sauce as you like and toss gently to mix. Season with additional salt and pepper, if needed. Sprinkle additional Parmesan cheese on top, if desired.

Find it online: https://www.imbored-letsgo.com/tortellini-with-pumpkin-alfredo-sauce/