Tortellini with pumpkin, sage and cheese sauce by Louise Pickford

Tortellini with pumpkin, sage and cheese sauce for person

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

Ingredients for Tortellini with pumpkin, sage and cheese sauce

  • Pinch of white pepper
  • Tortellini with pumpkin, sage and cheese sauce, How to Make

    • Step 1
      Preheat oven to 220°C. 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.
    • Step 2
      Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
    • Step 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.

    Notes:
    We used spinach and ricotta tortellini, but you could use any kind of tortellini. Look for it with the fresh pastas in the refrigerated section of your supermarket. Bocconcini are small nuggets of mozzarella.

    Additional information for Tortellini with pumpkin, sage and cheese sauce

    Preparation: Minutes, Cooking: Minutes, Serving: Person, Level:

    Nutrition Info:

    4360 kj Energy, 48g Fat Total, 27g Saturated Fat, 9g Fibre, 40g Protein, 113mg Cholesterol, 424.44mg Sodium, 16g Carbs (sugar), 108g Carbs (total),

    All nutrition values are per serve

    This Tortellini with pumpkin, sage and cheese sauce published first on: Super Food Ideas, Images by: Louise Lister

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