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Recipes

'Mac & Greens' Quick Tortelloni Bake

Meet your new favourite way to do a comforting bake, no pasta shells required. Butternut squash tortelloni gets tossed through a creamy squash sauce with wilted spinach, then finished under the grill with a crisp sage breadcrumb topping for that proper mac 'n' greens crunch.

It's creamy, comforting, crispy and green all in one bake, everything a good tortelloni bake should be. Ready in well under 30 minutes and easily doubled for a crowd, it's the kind of recipe that makes a weeknight dinner feel like a proper treat.

Serves 2

Ready in 30 mins

Ingredients

For the Bake

  • 500g butternut squash
  • 250ml oat milk
  • 200ml vegetable stock
  • 2 tbsp nutritional yeast
  • 150g baby spinach
  • 1 pack all plants Fresh Tortelloni With Butternut Squash & Sage

For the Topping

  • 2 tbsp breadcrumbs
  • Handful fresh sage, finely chopped
  • 1 tbsp extra virgin olive oil
  • Salt & pepper to taste

Method

  1. Cut the squash into small chunks. Airfry at 200°C for 15min, until tender.
  2. Blend the chunks of squash with the oat milk, vegetable stock, nutritional yeast and seasoning until creamy.
  3. Cook tortelloni according to the packet instructions and stir through the sauce then add the spinach.
  4. Turn the grill on high to heat up, then transfer the Tortelloni to a baking dish
  5. Mix the breadcrumbs with finely chopped sage and 1tbsp olive oil. Sprinkle over the dish.
  6. Grill until golden and crispy.

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