Ingredients
- 1kg butternut pumpkin, peeled, deseeded, chopped
- 2 tablespoons sage leaves, roughly chopped
- 1 garlic clove, crushed
- 1 tablespoon olive oil
- 500g packet tortellini pasta (see note)
- 1 cup cream
- 250g bocconcini, halved (see note)
- 1/3 cup grated parmesan cheese
- small sage leaves, extra, to serve
Method
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.
