Butternut Squash and Spinach Tortellini
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.
Ingredients
Butternut Squash and Spinach Tortellini
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E£0.0
Instructions:
Butternut puree
/ml
1500.0 ml
0%
Knorr Hollandaise Sauce (6x1L)
/ml
1000.0 ml
0%
Nutmeg
/g
10.0 g
0%
Paprika
/g
10.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
10.0 g
0%
66
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Tortellini pasta
/g
2500.0 g
0%
Water
/ml
500.0 ml
0%
Spinach, julienne
/g
700.0 g
0%
Parmesan cheese, shavings
/g
300.0 g
0%
Pine nuts, toasted
/g
60.0 g
0%
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Instructions:
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Butternut puree 1500.0 ml
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Knorr Hollandaise Sauce (6x1L) 1000.0 ml
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Nutmeg 10.0 g
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Paprika 10.0 g
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Tortellini pasta 2500.0 g
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Water 500.0 ml
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Spinach, julienne 700.0 g
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Parmesan cheese, shavings 300.0 g
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Pine nuts, toasted 60.0 g
Preparation
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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.
