Cheese & Mushroom Tortellini with Fontina Sauce

Cheese & Mushroom Tortellini with Fontina Sauce

Cheese & Mushroom Tortellini with Fontina Sauce

When you are tired of the same old pasta dishes, use your noodle and whip up a batch of this mushroom and cheese tortellini with fontina sauce. If you're a pumpkin eater, this is one dish you'll definitely find delightful, especially when looking for fabulous fall recipes.

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3

Ingredients
9 oz. pkg. mushroom and cheese tortellini 2 tbsp. butter 4-6 tbsp. flour 4 cups milk 1/4 cup canned or cooked pumpkin 1 tsp. hot paprika 1 tsp. nutmeg 1-1/2 cup Fontina cheese, shredded Bamboo skewers

Methods/steps
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.

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