Tortellini with pumpkin, sage and cheese sauce

Tortellini with pumpkin, sage and cheese sauce

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This creamy pasta bake is super-easy to put together and will satisfy the whole family.

The ingredient of Tortellini with pumpkin, sage and cheese sauce

  1. 1kg butternut pumpkin, peeled, deseeded, chopped
  2. 2 tablespoons sage leaves, roughly chopped
  3. 1 garlic clove, crushed
  4. 1 tablespoon olive oil
  5. 500g packet tortellini pasta (see note)
  6. 1 cup cream
  7. 250g bocconcini, halved (see note)
  8. 1/3 cup grated parmesan cheese
  9. small sage leaves, extra, to serve

The instruction how to make Tortellini with pumpkin, sage and cheese sauce

  1. Preheat oven to 220u00b0C. Place pumpkin, sage, garlic, oil, and salt and pepper into a large roasting pan. Toss well to combine. Roast for 20 minutes or until pumpkin is tender.
  2. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
  3. Combine pumpkin mixture, cream, bocconcini, parmesan, pasta, and salt and pepper in a 5cm deep, 20cm x 30cm (base) ovenproof baking dish. Bake for 15 minutes or until bubbling and golden. Sprinkle with extra sage leaves. Serve.

Nutritions of Tortellini with pumpkin, sage and cheese sauce

fatContent: 1042.04 calories
saturatedFatContent: 48 grams fat
carbohydrateContent: 27 grams saturated fat
sugarContent: 108 grams carbohydrates
fibreContent: 16 grams sugar
proteinContent:
cholesterolContent: 40 grams protein
sodiumContent: 113 milligrams cholesterol

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