I'm not a spice girl. Pumpkin Spice, that is. But, I do like pumpkin. I like using it to make desserts, but I really love using pumpkin in savory dishes. I use a cup in my vodka meat sauce and it's the best sauce I've ever had. So the other day, I decided to try a recipe for a pumpkin alfredo sauce. Wow! It was fabulous. The sauce features just a hint of pumpkin-- and it's perfect.
Here's the recipe if you want to give it a go.
Tortellini with Pumpkin Alfredo Sauce
20 ounces fresh cheese tortellini (or two 9 ounce packages)
1 TBSP unsalted butter
1 small onion, diced
1/2 cup canned pure pumpkin
Pinch of nutmeg
1 1/4 cups heavy cream (I used 1 cup cream, 1/4 cup almond milk. The almond milk gave a subtle nuttiness to the dish.)
1/4 cup grated Parmesan cheese, plus more for topping
Freshly ground pepper
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Reserve 1/2 cup cooking water, then drain the pasta. Meanwhile, heat the butter in a skillet over medium-high heat. Add the onion and cook, stirring, until slightly soft. Add the pumpkin and nutmeg and cook, stirring, one 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 loose, if needed. Divide among bowls and top with more cheese.