Tortellini With Roast Pumpkin Sauce
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (404.9 g)
- Calories 787.1
- Total Fat - 36.9 g
- Saturated Fat - 18 g
- Cholesterol - 127.4 mg
- Sodium - 903 mg
- Total Carbohydrate - 84.8 g
- Dietary Fiber - 4.3 g
- Sugars - 4.8 g
- Protein - 31 g
- Calcium - 516.2 mg
- Iron - 3.7 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Remove and discard seeds from pumpkin and cut into 3cm pieces.
Step 2
Combine pumpkin with onion, garlic and oil in a large roasting pan and season with salt and pepper and toss to coat.
Step 3
Cook in a moderate oven (180C) for about 40 minutes, or until tender and then let cool.
Step 4
Transfer vegetables to a blender with stock and blend until smooth and then transfer to a stockpot with cream, parmesan and nutmeg and bring to boil and then let simmer, stirring occasionally, for about 5 minutes, or until hot.
Step 5
Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender and then drain and then add pasta to sauce with spinach and cook, stirring, for 2 minutes, or until spinach is wilted.
Step 6
Serve garnished with basil leaves.
Tips
No special items needed.