MORE Pumpkin

Are you feeling inundated by pumpkin yet? 

I am. And I don't mind a bit. Pumpkin coffee with pumpkin creamer and a pumpkin doughnut. All sounds delish to me. 

After last week's soccer game, this momma needed a pick-me-up before facing the dinner/bath/bedtime routine solo as Da-Da was in Boston. I stopped by Tim Horton's for nourishment:

A pumpkin iced capp topped with whip cream and a little pumpkin gingerbread. Wowzers.

Apologies that it's nearly gone. It was much prettier at first. That baby didn't last long with a tired Sam man crying and whining all the way home. 

I made this dish for dinner in the midst of my continuing pumpkin-frenzy. This is yummy stuff - and so, so, so, easy. 

Tortellini with Pumpkin Alfredo Sauce

You'll need:

Kosher salt

(2) 9-oz packages of cheese tortellini

1 tbsp. unsalted butter

1 small shallot, chopped

1/2 cup canned pure pumpkin

pinch of nutmeg

1 and 1/4 cups heavy cream

1/4 cup grated parm cheese, plus a lil more for topping

Pepper

Fresh Parsley (if you so desire)

Bring a large pot of salted water to boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup of cooking water, then drain the pasta.

Heat the butter in a skillet over med-high heat. Add the shallot and cook until soft, 2 mins. Add the pumpkin and nutmeg and cook for 1 min. Stir in the cream and bring to a low boil. Reduce the heat to med-low, simmer, stirring until slightly thickened, about 5 minutes. Stir in the parm cheese and cooke until thick, another 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 necessary. Divide into servings and top with more cheese and parsley. 

Recipe from The Food Network.