Tortellini With Roast Pumpkin Sauce

4
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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