Tortellini With Pumpkin, Sage & Cheese Sauce Recipe

Step by Step Method

Step 1

Preheat oven to 220C.

Step 2

Place pumpkin, sage, garlic, oil and salt and pepper into a large roasting pan and toss well to combine and roast for 20 minutes or until pumpkin is tender.

Step 3

Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.

Step 4

Combine pumpkin mixture with cream, bocconcini, cheddar (or parmesan), pasta and salt and pepper and put into a 20cm x 30cm (base) ovenproof baking dish and bake for 15 minutes or until bubbling and golden.

Step 5

Sprinkle with extra sage leaves and serve.

Tips

No special items needed.

May I start with saying this recipe is going straight to the pool room! (My favorite recipes) I made this using store bought gnocchi (which stated on the packet ~ you do not add to water to cook ~ just cook in fry pan & sauce) so I just added the gnocchi as per recipe without boiling. I used both cheddar and Grand Padono cheese together and did add some extra cream, as I used 450gr gnocchi. This made for a wonderful creamy and cheesy sauce, and everyone commented on how deliciously cheesy it looked when I was serving it. Everyone loved this, and commented on how good it was, although whilst eating ~ I looked up from the table only to find 2 people searching through the pantry for pine nuts to add to their pasta, and I do agree if you could make this recipe any better (which would be hard) it would be to top with some pine nuts! So I have some on my shopping list for next week! This is a must try sauce for any pasta ~ if ever there was one. Thanks Pat.