Tortellini With Pumpkin Alfredo Sauce

From foodnetwork.com

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.

kosher salt, cheese tortellini, butter, shallot, pumpkin, nutmeg, heavy cream, parmesan cheese, fresh ground pepper, fresh parsley