Pumpkin puree isn’t just limited to those pumpkin pies. This savory ‘meatless’ dish will become a new favorite for a quick weeknight meal.
1 lb Tortellini
2 tbsp Olive Oil
1 large Shallot, finely chopped
1/2 cup Pumpkin Puree
Freshly Ground Nutmeg
1 cup Heavy Cream
1/4 cup Parmesan Cheese, grated
1/4 cup Gruyere Cheese, grated
Freshly Ground Pepper
Reserved Pasta Water
Fresh Parsley, chopped (garnish)
Bring a large pot of water to a boil. Season with salt and add in the tortellini, cook according to package instructions.
In a skillet over medium-high heat add in olive oil and shallots, cook for 2 minutes. Add in the pumpkin puree and fresh nutmeg, stir to combine.
Turn the heat to a medium-low and add in the heavy cream. Stir occasionally until the cream becomes thicker, about 5 minutes.
Add in parmesan and gruyere cheese into the cream mixture and stir until cheese has melted; season with pepper.
Reserve a little pasta water to help loosen the sauce, then drain the tortellini. Toss tortellini into the sauce and stir to combine. Garnish with fresh parsley and a little more parmesan cheese, serve and enjoy!