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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Cream 2 l
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Butternut puree (Squash) 1.5 l
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Water 500 ml
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Nutmeg powder 10 g
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Smokey paprika 10 g
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Tortellini pasta 2.5 kg
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Spinach, julienne 700 g
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Parmesan cheese, shavings 300 g
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Pine nuts toasted 60 g
Preparation
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Butternut Squash and Spinach Tortellini:
- Reduce the cooking cream slowly by halve until cream is light yellow and semi-thick.
- Heat the butternut squash puree with reduced cream and add a little hot water to thin the sauce out if need be. Season with nutmeg, paprika & Knorr Professional Chicken Stock Powder.
- 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.
