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Instructions:

  • Butternut puree 1500 ml
  • Nutmeg 10 g
  • Paprika 10 g
  • Tortellini pasta 2500 g
  • Water 500 ml
  • Spinach, julienne 700 g
  • Parmesan cheese, shavings 300 g
  • Pine nuts, toasted 60 g
  1. Instructions:

    • Heat the butternut puree with Hollandaise Sauce and add a little hot water to thin the sauce out. Season with nutmeg, paprika & Knorr Vegetable Stock.
    • Blanche the tortellini in pre-heated water with salt & olive oil. They would need 3-4 minutes to cook if fresh.
    • Once cooked add the pasta to the sauce and toss to coat the pasta with the sauce. While doing so toss the spinach in to soften.
    • Garnish pasta with parmesan & pine nuts.