What
you need,
18
oz. of fresh cheese tortellini
1
tbsp. butter
½
a small onion, diced finely (you could use a shallot if you remember to buy one
at the store, I didn’t!)
½
cup canned pure pumpkin puree
1
¼ cups heavy cream
Pinch
of fresh grated nutmeg
¼
cup fresh grated Parmesan cheese, plus more for serving
Fresh
ground Pepper and Salt to taste
Fresh
chopped parsley for garnish
Bring
a large pot of salted water to a boil. Cook the tortellini according to package
directions. Reserve ½ cup of cooking water before you drain the pasta.
Meanwhile
in a large sauté pan over medium high heat melt the butter. Add in the chopped
onion and sauté for 3-4 minutes until they are soft and translucent. Add the pumpkin puree and the nutmeg,
stirring for 1 minute. Stir in the cream
and bring to a low boil. Reduce the heat
to medium low and simmer, stirring until slightly thickened, about 5 minutes. Stir
in the cheese and cook for 1 more minute.
Season the sauce with salt and pepper to taste.
Add
the drained pasta to the sauce and toss to coat. Add a little of the reserved
cooking liquid to thin the sauce if needed.
Garnish
with more cheese and chopped parsley.
Jen of My Tiny Oven
