Tortellini with Pumpkin "Alfredo" Sauce

Ingredients:

18 ounces of cheese tortellini (fresh or frozen)

1 Tbsp Earth Balance buttery spread

1 small shallot, finely chopped

1/2 cup canned pure pumpkin

Pinch of nutmeg

1 1/4 cup So Delicous Coconut Milk Creamer (original)

Chopped fresh parsley

salt/pepper to taste

1/4 cup Parmesan cheese (optional) (or dairy free variety)

Directions:

Cook and drain tortellini per package directions, reserving 1/2 cup cooking water.

Meanwhile, heat the Earth Balance in a skillet over medium-high heat.  Add the shallot and cook, stirring, until slightly soft, about 2 min.  Add the pumpkin and nutmeg and cook, stirring, 1 min.  Stir in the coconut milk creamer and bring to a low boil.  Reduce the heat to medium-low and simmer, stirring, until slightly thickened, about 5 min.  Stir in the cheese and cook until thick, about 1 more minute.  Season with salt and pepper.

Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen if needed.  Divide among bowls and top with parsley.  Serve with steamed green beans for a complete meal.

Recipe adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/tortellini-with-pumpkin-alfredo-sauce-recipe/index.html