Creamy Pumpkin Alfredo Tortellini
This Creamy Pumpkin Alfredo Tortellini is an easy 20-minute fall dinner made with tender cheese tortellini tossed in a rich, velvety pumpkin Alfredo sauce. Made with pumpkin puree, heavy cream, Parmesan cheese, and a touch of nutmeg, this cozy pasta recipe is creamy, comforting, and perfect for busy weeknights. It's a delicious way to enjoy savory pumpkin flavors with just a handful of simple ingredients!
Servings 4 servings
Ingredients
- 18 ounces refrigerated cheese tortellini
- 1 tablespoon unsalted butter
- 1 small shallot finely chopped
- 1/2 cup pure pumpkin puree
- 1/8 teaspoon ground nutmeg
- 1 1/4 cups heavy whipping cream
- 1/4 cup freshly grated Parmesan cheese plus more for serving
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
- Up to 1/2 cup reserved pasta cooking water as needed
- Fresh parsley chopped, for garnish (optional)
Instructions
- Cook the tortellini. Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until tender. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
- Sauté the shallot. While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the finely chopped shallot and sauté for 2–3 minutes, stirring occasionally, until softened and fragrant.
- Add the pumpkin. Stir in the pumpkin puree and ground nutmeg. Cook for about 1 minute, stirring frequently, to combine the flavors.
- Make the pumpkin Alfredo sauce. Slowly pour in the heavy cream, stirring until the pumpkin mixture is smooth and creamy. Bring to a gentle simmer, then reduce the heat to medium-low. Cook for 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
- Stir in the Parmesan. Reduce the heat to low and add the freshly grated Parmesan cheese. Stir until melted and the sauce is smooth. Season with salt and black pepper to taste.
- Combine the pasta and sauce. Add the cooked cheese tortellini to the skillet and gently toss until evenly coated in the creamy pumpkin Alfredo sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.
- Garnish and serve. Remove from the heat and serve immediately with extra freshly grated Parmesan cheese, cracked black pepper, and chopped parsley, if desired.
Notes
Use pure pumpkin puree: Be sure to use 100% canned pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
Fresh Parmesan works best: Grating Parmesan directly from a block helps it melt smoothly into the creamy Alfredo sauce.
Don't overcook the tortellini: Cook the pasta just until tender to prevent it from becoming mushy when tossed with the sauce.
Adjust the sauce consistency: The pumpkin Alfredo sauce will continue to thicken as it cools. Add a splash of reserved pasta water, milk, or cream to loosen it.
Add protein: Stir in cooked chicken, crispy bacon, or browned Italian sausage to make this pumpkin tortellini even heartier.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of milk or cream to restore the sauce's creamy texture.