Pumpkin Alfredo Tortellini Recipes

PUMPKIN ALFREDO TORTELLINI SKILLET

Steps:

• Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until it starts to brown a bit. Once the meat starts to break apart, add the onion and garlic and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened.
• Add the pumpkin puree and the chicken broth and stir together until the pumpkin and broth and well combined. Add the pepper, salt, marjoram, sage, cayenne and alfredo sauce and stir until the pumpkin and alfredo are well combined. Add the tortellini and stir until coated with the sauce. Cover the pan with a lid and bring heat up until you can see the sauce bubble. Reduce heat to low and simmer for 8 minutes until tortellini is cooked. Remove the lid and stir in the chopped spinach until the spinach is wilted and all ingredients are well combined.

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg, cook, stirring, 1 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 loosen, if needed.
• Divide among bowls and top with more cheese and parsley.

PUMPKIN ALFREDO WITH CHEESE TORTELLINI

Steps:

• Cook tortellini as the label directions. Reserve 1/4 cup of cooking water, then drain pasta. Set aside. Meanwhile, heat butter in a skillet and add shallots. Cook until soft, about 2-3 minutes.
• Add pumpkin and nutmeg and cook for 1 more minute.
• Stir in cream and bring to a low boil. Reduce heat to low and simmer, stirring often, until thick, about 5-7 minutes. Stir in parmesan cheese and cook for 1 more minute. Season with salt and pepper.
• Add cooked tortellini and reserved water to the pan and toss to coat. Serve and enjoy!

CREAMY PUMPKIN TORTELLINI

Steps:

• Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large nonstick skillet, 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., Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.

PUMPKIN ALFREDO TORTELLINI

Steps:

• Cook tortellini according to package instructions.
• Meanwhile, melt butter over medium heat; add flour and whisk until smooth. Add garlic and cook until fragrant, about 30 seconds. Slowly whisk in chicken broth, making sure no clumps form. Add milk and pumpkin and cook until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese and nutmeg.
• Once tortellini is cooked, drain it and add to the sauce; toss to combine. Before serving, sprinkle with fresh sage and walnuts.

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

CHICKEN ALFREDO TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
• Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
• Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
• Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
• Cover pan with aluminum foil and bake for 30 minutes.
• Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 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 loosen, if needed. Divide among bowls and top with more cheese and parsley.