Pumpkin and Pasta

One of my goals is to try at least 1 new recipe a week for dinner.  I love to flip through cooking magazines or cookbooks or my favorite blogs to find one to try.  This week, I was drawn to a pasta recipe that has pumpkin in it.  I have tried all kinds of dessert recipes with pumpkin, but never heard of using it in a pasta dish so I was intrigued.  I really couldn’t imagine what it might taste like.  Let me tell you, it is absolutely wonderful!  All through dinner I just kept saying, “Oh my gosh, oh my gosh!”  It was so good.  You really can’t even tell by the taste that it has pumpkin in it.  It just gives it a depth of flavor and a beautiful fall color.  If you like alfredo sauce, you will like this recipe.  It is made with heavy cream which is probably why I loved it.

The other thing that added lots of flavor was the shallot.  I haven’t cooked with shallots very often, so was happy to learn more about them.  It reminded me, in looks, of a small onion.  For being so small, it added a lot of flavor to the dish.  My only regret was that I accidentally bought ravioli instead of tortellini.  I think the tortellini would be better because all that yummy sauce would sink into the little crevices.

As I was going over the recipe after dinner, I noticed it was titled as a Kids’ Meal.  What does that say about me, that I liked it so much?  Nevermind, I don’t think I want to know.  All I do know is I would definitely make this recipe again.  It was so easy, and it would be perfect for company or just a week night dinner.  I hope you enjoy it as much as I did.

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

1 9-ounce package cheese tortellini

1/2 T butter

1/2 T olive oil

1 shallot, finely chopped

1/2 c canned pure pumpkin

1 1/4 c heavy cream

1/4 c grated parmesan cheese

1/2 tsp. salt

chopped fresh basil, for topping (optional)

Asiago or Parmesan cheese for grating on top

1.  Bring a large pot of salted water to a boil.  Add the tortellini and cook as the label directs.  Drain the pasta.

2.  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 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.

3.  Add the tortellini to the skillet and gently toss with the sauce.  Pour into a serving bowl, and top with freshly grated Asiago or Parmesan cheese and the chopped fresh basil.  Serves 2-4.

Source:  Adapted from a recipe in Food Network Magazine

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