Best 3 Tortellini With Pumpkin Alfredo Sauce Recipes

Are you craving a creamy, flavorful, and indulgent pasta dish? Look no further than tortellini with pumpkin alfredo sauce! This delightful combination of flavors is perfect for a cozy dinner with friends and family. With a few simple ingredients and easy steps, you'll have a delectable meal that will satisfy your taste buds and leave you feeling warm and contented. So, let's dive into the world of cheesy, creamy, and savory pasta perfection and explore the best recipe for cooking tortellini with pumpkin alfredo sauce.

Let's cook with our recipes!

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

Tortellini With Pumpkin Alfredo Sauce image

Make and share this Tortellini With Pumpkin Alfredo Sauce recipe from Food.com.

Provided by Gagoo

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

kosher salt
2 (9 ounce) packages cheese tortellini
1 tablespoon butter, unsalted
1 small shallot, finely chopped
1/2 cup pumpkin, canned (pure)
1 pinch nutmeg, freshly grated
1 1/4 cups heavy cream
1/4 cup parmesan cheese, grated (plus more for topping)
fresh ground pepper
fresh parsley, chopped for topping (optional)

Steps:

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg, cook, stirring, 1 minute.
Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed.
Divide among bowls and top with more cheese and parsley.

TORTELLINI ALFREDO

Tortellini Alfredo image

Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 packages (9 ounces each) refrigerated cheese tortellini
1/2 cup chopped onion
1/3 cup butter, cubed
1-1/2 cups frozen peas, thawed
1 cup thinly sliced fresh mushrooms
1 cup cubed fully cooked ham
1-3/4 cups heavy whipping cream
1/4 teaspoon coarsely ground pepper
3/4 cup grated Parmesan cheese
Shredded Parmesan cheese, optional

Steps:

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

TORTELLINI WITH CREAMY PUMPKIN SAUCE

Tortellini With Creamy Pumpkin Sauce image

I saw Rachael Ray make something very similar to this, but I thought it was a little labor intensive and heavy looking. However, the idea of the flavors intrigued me, so I played around and came up with this version. It is so delicious and creamy and the entire family just loved it.

Provided by LizP5885

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs cheese tortellini
4 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons flour
2 1/2 cups skim milk
15 ounces pumpkin
1/4 teaspoon nutmeg
salt and pepper
2 cups cheddar cheese, shredded

Steps:

Place a large pot of salted water over high heat to boil. When water is boiling, drop tortellini and cook according to package directions. Drain cooked tortellini and reserve.
Melt the butter, add the onion and garlic, and season with salt and pepper. Sauté until the onions soften.
Stir in flour and cook about a minute. Whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes.
Stir in the nutmeg and pumpkin. Season with salt and pepper and simmer until thickened, about 1 minute. I found I needed quite a bit of salt.
Toss the tortellini with the pumpkin sauce and transfer to a casserole dish. Cover with cheese and broil until cheese is browned.

Nutrition Facts : Calories 765.4, Fat 31.5, SaturatedFat 18.5, Cholesterol 125.5, Sodium 871.2, Carbohydrate 86.5, Fiber 3.6, Sugar 3.4, Protein 35.2

Tips:

For the creamiest sauce, use a high-quality Alfredo sauce. If you're making your own, be sure to use real butter and Parmesan cheese.
If you don't have pumpkin puree on hand, you can make your own by roasting a pumpkin and then pureeing it in a food processor or blender.
Be careful not to overcook the tortellini. It should be cooked al dente, or slightly firm to the bite.
If you want to add some extra flavor to the dish, you can stir in some chopped fresh herbs, such as basil, oregano, or thyme.
Serve the tortellini with a side of garlic bread or a salad.

Conclusion:

Tortellini with pumpkin Alfredo sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The rich and creamy sauce is perfectly complemented by the tender tortellini and the sweet pumpkin flavor. This dish is sure to please everyone at the table.