Do you remember those pumpkin scones I made last week? Well I finally got around to using the rest of the canned pumpkin! I found this recipe last year in Food Network magazine but couldn’t remember which issue. Luckily they put all of their recipes online. For the full recipe, click here. I didn’t use all of the ingredients listed, but feel free to choose what you like!
- 20 oz. package cheese tortellini
- 1 Tbsp. unsalted butter
- 1/2 cup canned pure pumpkin
- Pinch of nutmeg
- 1 1/4 cups heavy cream
- 1/4 cup grated parmesan cheese
- Pepper and salt
Bring a large pot of salted water to a boil and cook the tortellini as the package suggests. Drain the pasta when it’s done.
Heat the butter in a large skillet over medium-high heat. Add the pumpkin and nutmeg. Cook, stirring, for one minute. Stir in the cream and bring to a low boil. Simmer and stir until the liquid has thickened. I did these steps backward, but it turned out just fine! Stir in the cheese and cook for about one more minute. Season with salt and pepper.
Add the tortellini to the skillet and toss to coat.
Now it’s time to eat! Grab a bowl and dip up some of this creamy pasta. Top with more cheese if desired then dig in!