+

Preparing the Dish:

  • Cream 2 l
  • Butternut puree (Squash) 1.5 l
  • Water 500 ml
  • Nutmeg powder 10 g
  • Smokey paprika 10 g
  • Tortellini pasta 2.5 kg
  • Spinach, julienne 700 g
  • Parmesan cheese, shavings 300 g
  • Pine nuts toasted 60 g
  1. Preparing the Dish:

    • 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 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.
+