Cauliflower & Bacon Topped Cheese Tortellini with a Creamy Butternut Squash Sauce
Prep Time
Serves
Cooking Mode
1 small butternut squash, seeded, peeled and cut into 1-inch cubes
1 ½ olive oil
½ small onion, diced
2 garlic, minced
2 vegetable broth
¼ 35% cream
1 Cheese Filled Tortellini
1 small cauliflower florets
4 Fully Cooked Bacon, 50% less salt
⅓ Walnut Pieces
¼ finely sliced green onions
1 small butternut squash, seeded, peeled and cut into 1-inch cubes
1 ½ olive oil
½ small onion, diced
2 garlic, minced
2 vegetable broth
¼ 35% cream
1 Cheese Filled Tortellini
1 small cauliflower florets
4 Fully Cooked Bacon, 50% less salt
⅓ Walnut Pieces
¼ finely sliced green onions
Directions
1Heat the oil in a saucepan over medium-high heat, then add the onions, garlic and 3 cups of the cubed squash and sauté until the onions have softened, approx. 5 minutes. Add the broth, cover and simmer until the squash is tender, approx. 12 more minutes.
2While the sauce is simmering, thinly slice the bacon and combine it in a dry pan with the walnuts. Cook over medium heat, until the bacon is crisp and the walnuts are lightly toasted, about 5 minutes. Remove from the heat and set aside. Bring a large salted pot of water to a boil over high heat and cook the pasta according to package directions.
3Puree the sauce with an immersion blender, then return to heat and stir in the remaining cup of diced squash and the cauliflower, simmering gently until the vegetables are tender, approx. 12 minutes. Stir in the cream and remove from the heat. Spoon sauce over cooked pasta and sprinkle with the bacon, walnut garnish and finely sliced green onions to serve.
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Personal Note
Personal Note
