Tortellini With Pumpkin, Sage & Cheese Sauce
Created by ImPat on March 9, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Recipe #23088
Ingredients
- 1 kilogram whole pumpkin (butternut pumpkin, peeled deseeded and chopped)
- 2 tablespoons sage leaves, roughly chopped
- 1 garlic clove, sliced
- 1 tablespoon olive oil
- 1 packet (375 gram) tortellini pasta (or any filled pasta or choice)
- 1 cup cream
- 250 grams bocconcini, halved
- 1/3 cup cheddar cheese, finely grated (or parmesan if preferred)
- Small sage leaves, extra to serve
How to Make
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Step 1: Preheat oven to 220C.
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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.
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Step 3: Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
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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.
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Step 5: Sprinkle with extra sage leaves and serve.
Nutritional Facts
- Serving Size: 1 (419.5 g)
- Calories 1122.3
- Total Fat - 43.2 g
- Saturated Fat - 14.1 g
- Cholesterol - 109.8 mg
- Sodium - 698.1 mg
- Total Carbohydrate - 165.1 g
- Dietary Fiber - 15.3 g
- Sugars - 47.4 g
- Protein - 21.1 g
- Calcium - 324.4 mg
- Iron - 3.5 mg
- Vitamin C - 1 mg
- Thiamin - 0.7 mg