Ingredients
2 packages (9 ounces each) refrigerated cheese tortellini1 tablespoon butter3 tablespoons finely chopped onion1 cup canned pumpkinPinch ground nutmeg1 cup half-and-half cream1/4 cup grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon minced fresh parsleyAdditional grated or shredded Parmesan, optional
Preparation
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.
