Pumpkin Alfredo Tortellini

• 10 ounces, weight Pre-made Cheese Tortellini, From The Refrigerated Section Of Your Grocery
• 1 Tablespoon Butter
• 1 whole Small Shallot, Minced
• 1/4 cups Pure Pumpkin Puree
• 1 pinch Nutmeg
• 23 cups Heavy Cream
• 1/4 cups Fresh Grated Parmesan Cheese
• 18 teaspoons Salt And Pepper

1. Boil a pot of water.
2. Add tortellini and cook for 5 minutes.
3. When its done, reserve 2 tablespoons of pasta water, drain off the rest and set pasta and the reserved water aside.
4. Melt butter in a saucepan over medium heat then add minced shallot.
5. Cook shallots for 5 minutes, until soft.
6. Add pumpkin and nutmeg to pan, stir for 1 1/2 minutes.
7. Whisk in the cream, stir until well blended.
8. Turn down heat and cook for 3-4 minutes, until thickened.
9. Add Parmesan cheese and salt and pepper.
10. Cook while stirring for 1 more minute.
11. Add the reserved pasta water and cooked tortellini to the pan and mix into the sauce.
12. Serve with a pinch of nutmeg and a sprinkle of Parmesan cheese.

tortellini, butter, shallot, pumpkin puree, nutmeg, heavy cream, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/pumpkin-alfredo-tortellini/ (may not work)