Pumpkin Sage Tortellini

Adapted from emeals pumpkin sage penne

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta according to package directions.

Step 2

Reserve 1 cup pasta water

Step 3

Meanwhile, melt butter over medium low heat until foaming begins to subside. Add shallot.

Step 4

Rub sage between hands as you add to the butter.

Step 5

Saute until the butter begins to brown to your desired taste.

Step 6

Stir in pumpkin and stir until it begins to loosen. Add white wine.

Step 7

Stir in Parmesan (add a tsp of sodium citrate to reduce stringiness).

Step 8

Stir in half and half and salt.

Step 9

Cook for 5 minutes or until heated. Add 1/4 cup of pasta water.

Step 10

Wilt spinach by adding a few handfuls and placing a lid on the pan. After a few minutes the spinach will begin to visibly wilt. Stir spinach into sauce. Continue this process until all spinach has been added.

Step 11

Stir in more pasta water as desired. Add pasta to pan and mix into sauce.