Creamy Pumpkin Wagyu Tortellini

Nutrition per serve

Ingredients

• 1pcs onion
• 250g butternut pumpkin
• 150g green beans
• 2clov garlic
• 1bunch sage
• 50g parmesan
• 20g roasted hazelnuts
• 10g country seasoning
• 250ml cream
• 325g wagyu beef tortellini
• 10ml olive oil
• 20g butter

Method

1. Step 1 — Roast vegetables
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the onion into thin wedges. Peel the pumpkin and cut into 2cm chunks. Put the onion and pumpkin on the lined tray and drizzle with 2 tsp olive oil. Season with salt and pepper and toss to coat. Roast on the upper oven shelf for 20 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, trim the beans and cut in half. Crush or finely chop the garlic. Pick half the sage leaves*, discarding the stems. Finely grate the parmesan. Coarsely chop the hazelnuts. Bring a large saucepan of salted water to the boil for the tortellini and beans.
3. Step 3 — Make pumpkin sauce
   Transfer the roasted vegetables to a large jug. Add the country seasoning and three-quarters of the cream*, then blend with a stick blender until almost smooth. (If you don't have a stick blender, mash the vegetables with a potato masher.) Taste, then season with salt and pepper.
4. Step 4 — Cook tortellini and beans
   Cook the tortellini and beans in the pan of boiling water for 3 mins or until al dente. Reserve 2 tbs cooking water, then drain the tortellini and beans and return to the pan.
5. Step 5 — Make brown butter sage
   While the tortellini is cooking, melt 20g butter in a small saucepan over medium heat. Cook the garlic and sage, stirring, for 1-2 mins until the butter is light golden. Remove the pan from the heat. Season with salt and pepper.
6. Step 6 — Toss tortellini and serve
   Add the pumpkin sauce, reserved cooking water and half the parmesan to the tortellini and gently toss to coat (handle the tortellini with care so they don't break up or burst open). Cook over medium heat for 2-3 mins until warmed through. Divide the tortellini among bowls and drizzle over the brown butter sage. Scatter with the hazelnuts and remaining parmesan to serve.

Allergens

Milk, Hazelnut, Sulphites, Egg, Gluten, Soy, Wheat