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.
For 3 people
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.