Recipes

Cheese & Mushroom Tortellini with Fontina Sauce

Whether you’re tired of the same old pasta dishes or you’re in the mood for another dose of Fall pumpkin goodness, this mushroom and cheese tortellini with fontina sauce is a sure hit. Its rich creaminess will brighten any autumn night.
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Course Pasta
Cuisine Continental

Servings 3 servings
Calories 1947.2 kcal

Ingredients

  

  • 1 1/8 cup(s) mushroom and cheese tortellini
  • 2 tablespoon(s) butter
  • 4 tablespoon(s) to 6 tbsp. flour
  • 4 cup(s) whole milk
  • 1/4 cup(s) canned or cooked pumpkin
  • 1 teaspoon(s) hot paprika
  • 1 teaspoon(s) nutmeg
  • 1 1/2 cup(s) Fontina cheese, shredded

Instructions

 

  • Cook tortellini according to package instructions.
  • After draining, allow tortellini pasta to cool to room temperature.
  • Skewer 2 or 3 individual tortellini pasta on bamboo skewer and lay out on plates.
  • Melt butter in saucepan; add flour, stirring constantly for 2-3 minutes.
  • Slowly pour milk into flour mixture; continue stirring.
  • Add pumpkin and spices; stir until mixed.
  • Add cheese; gently stir until cheese is melted.
  • Serve Fontina cheese sauce in individual ramekins.

Nutrition

Calories: 1947.2kcalCarbohydrates: 139.18gProtein: 89.94gFat: 118.29gSaturated Fat: 73.5gCholesterol: 444.08mgSodium: 2235.71mgFiber: 17.76gSugar: 63.12g

Keyword Butter, Pumpkin, Tortellini, Vegetables
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