Pumpkin and cheese stuffed tortellini and kale get tossed in a decadent pumpkin alfredo sauce making for an indulgent but delicious fall meal.
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Add the baby kale to the pot in the last minute or so of cooking. Drain and set aside.
Meanwhile, in a medium bowl, whisk together the light cream, vegetable broth, and flour. Set aside.
In a large skillet, melt the butter over medium heat. Add the garlic to the pan and saute for 30 seconds or until fragrant. Pour the milk mixture into the pan along with the pumpkin, parmigiano reggiano, and chives, Bring to a low simmer, allowing to bubble until slightly thickened. Remove from the heat and season to taste with salt and black pepper.
Toss the tortellini and baby kale with the pumpkin alfredo sauce. Serve garnished with pistachios.
Serving size: ⅙th of recipe