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Creamy roast pumpkin and spinach tortellini
Creamy roast pumpkin and spinach tortellini
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Budget-friendly family classic: Fresh veggies and flavorful chicken.
Ingredients:
  • 1kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 leek, ends trimmed, thinly sliced
  • 1/2 Roast Chicken, skin and bones removed, meat shredded
  • 150g baby spinach leaves
  • 60g butter
  • 50g (1/3 cup) plain flour
  • 750ml (3 cups) milk
  • 40g (1/2 cup) shredded parmesan
  • 1 x 625g pkt spinach & ricotta tortellini
  • 80g (1 cup) coarsely grated cheddar
  • Fresh sage leaves, to serve
Instructions:
  • Preheat the oven to 200C. Line a baking tray with non-stick parchment paper. Arrange the pumpkin on the tray, then evenly coat with olive oil spray and season with salt and pepper. Roast in the oven for 1 hour until tender. Allow to cool for 10 minutes before serving.
  • Heat a saucepan over medium heat and coat with olive oil spray. Saute the leek for 5 minutes, then add chicken and spinach and cook until spinach wilts. Transfer to a heatproof bowl.
  • Heat the butter in a pan until it foams, then add the flour and stir for 30 seconds. Remove from heat and gradually whisk in the milk. Cook, stirring constantly, for 5 minutes until the sauce thickens. Lastly, stir in the Parmesan cheese.
  • Cook the tortellini in a saucepan of boiling water according to package instructions until al dente. Drain and return to the pan. Add the leek and Parmesan mixtures to the tortellini, stirring to combine, then fold in the pumpkin.
  • Pour the mixture into a 2.5L (12-cup) baking dish. Sprinkle with cheddar on top. Bake until golden brown, about 30-35 minutes. Garnish with fresh sage before serving.

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