Ingredients
For the Pasta
- 250g Plants Creamy Butternut Squash & Sage Tortelloni
For the Sauce
- 150ml vegetable stock
- 100g spinach
- 1 tbsp miso paste
- 1 tbsp extra virgin olive oil
- 1 teaspoon chilli flakes + extra to serve
- ½ teaspoon fennel seeds
- 3 garlic cloves, grated
- 1 large courgette, quartered lengthways and finely sliced
- 3 tbsp olive oil
To Garnish
- Small bunch sage, leaves picked
Method
- Put 1 tbsp olive oil in a deep casserole dish or saucepan and place over a medium heat. Add the courgettes and fry for 5 mins until soft and golden. Add in the garlic, fennel, ½ tsp chilli flakes and miso and fry for 1 minute until it smell fragrant.
- Tip in the spinach and stock and stir until the spinach has melted. Take off the heat, using a stick blender blitz until smooth and season to taste.
- Simmer the Plants Creamy Butternut Squash & Sage Tortelloni in a pan of simmering water according to pack instructions. Drain and tip into the green sauce, stir so it’s coated.
- To serve place 2 tbsp oil into a frying pan over a high heat, one hot add in the sage leaves and fry for 1 – 2 mins until crisp. Sprinkle in ½ tsp chilli flakes and take off the heat. Drizzle the chilli oil and crispy sage leaves over the pasta to serve.
