Tortellini with pumpkin, sage and cheese sauce

Cooking Vegetarian Tortellini with pumpkin, sage and cheese sauce

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

Lables: Low carb Vegetarian Fish free Peanut free Shellfish free Tree nut free
  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.
  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.

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1kg butternut pumpkin, peeled, deseeded, chopped
2 tbsp sage leaves, roughly chopped
1 garlic clove, crushed
1 tbsp olive oil
500g packet tortellini pasta
1 cup cream
250g bocconcini, halved
1/3 cup grated parmesan cheese
small sage leaves, extra, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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