Butternut Squash & Spinach Tortellini:

  • Parmesan cheese, shavings 300.0 g
  • Roasted Pine nuts 60.0 g
  • Spinach, julienne 700.0 g
  • SpinachTortellini 2500.0 g
  • Paprika, smoked 10.0 g
  • Nutmeg powder 10.0 g
  • Water 500.0 ml
  • Butternut puree 1500.0 g
  1. Butternut Squash & Spinach Tortellini:

    • Heat the butternut puree with Knorr Hollandaise Sauce and add a little hot water to thin the sauce out. Season with nutmeg, paprika and Knorr Aromat Seasoning.
    • Blanche the tortellini in pre-heated water with salt and olive oil. They would need 3-4 minutes to cook if fresh.
    • Once cooked, add the pasta to the sauce and toss to coat it with the sauce. While doing so, toss the spinach in to soften.
    • Garnish the pasta with parmesan and pine nuts.