Creamy Pumpkin Tortellini

• 2 packages (9 ounces each) refrigerated cheese tortellini
• 1 tablespoon butter
• 3 tablespoons finely chopped onion
• 1 cup solid-pack pumpkin
• Pinch ground nutmeg
• 1 cup half-and-half cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon minced fresh parsley
• Additional grated or shredded Parmesan, optional

1. Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a
2. , heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt and pepper.
3. Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.

butter, onion, solidpack pumpkin, ground nutmeg, cream, parmesan cheese, salt, pepper, parsley, parmesan

Taken from www.tasteofhome.com/recipes/creamy-pumpkin-tortellini/ (may not work)