Cheese Tortellini with Pumpkin Alfredo Sauce

Ingredients:

• 2 packages (250 g) of Italian dumplings tortellini with cheese
• 1 tbsp (15 g) unsalted butter
• 1 small shallot, finely chopped
• 1/2 cup pumpkin puree
• A pinch of ground nutmeg
• 1 and 1/4 cups heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and ground black pepper
• Chopped parsley, for serving

Preparation:

1. Bring a large pot of water to a boil. Bring to a boil. tortellini, and drain, reserving 1/2 cup liquid for the sauce.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the pumpkin puree and cook, stirring, for 1 minute.
   
   Pour in the cream and bring to a boil, then reduce the heat and simmer, stirring, for about 5 minutes. Stir in the Parmesan and simmer until the sauce thickens, about 1 more minute. Season with salt, pepper, and nutmeg.
3. Add the tortellini to the pan along with the cooking liquid.
   
   Divide the tortellini among servings and sprinkle with more Parmesan and parsley.
   
   You can also make pasta fettuccine alfredo.