TORTELLINI WITH PUMPKIN ALFREDO SAUCE

Steps:

• 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.