Ingredients
- 1 kilogram pumpkin (peeled, a Kent variety was recommended)
- 1 red onion, chopped
- 2 garlic cloves, peeled
- 2 tablespoons olive oil (40 mls)
- Salt, to taste
- Pepper, to taste
- 1 cup chicken stock (250 mls)
- 300 ml light cream (light cooking cream specified)
- 2/3 cup finely grated parmesan cheese (70 g)
- 1/4 teaspoon ground nutmeg
- 625 grams tortellini (spinach and ricotta tortellini)
- 120 grams spinach (baby spinach leaves)
- 1/4 bunch basil (fresh leaves to garnish)
How to Make
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Step 1: Remove and discard seeds from pumpkin and cut into 3cm pieces.
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Step 2: Combine pumpkin with onion, garlic and oil in a large roasting pan and season with salt and pepper and toss to coat.
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Step 3: Cook in a moderate oven (180C) for about 40 minutes, or until tender and then let cool.
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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.
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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.
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Step 6: Serve garnished with basil leaves.
We hope you enjoy this recipe!
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