Butternut Squash and Spinach Tortellini

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.

This year comfort food is going vegetarian, and Italian cuisine is leading the way with some of the tastiest combos. This butternut squash/spinach dish is the perfect dish to try first this Ramadan.