White Miso & Courgette Butternut Squash and Sage Tortelloni

This green miso tortelloni is packed with umami flavour, thanks to a silky blended sauce of sautéed courgette, miso paste and wilted spinach with a hint of fennel and chilli. It's super easy to pull together.

Just blitz the sauce, cook the tortelloni and finish with a drizzle of crispy sage and chilli oil straight from the pan. The whole thing is ready in under 20 minutes, making it the kind of vibrant, flavour-packed dinner that feels a little special without any of the effort and a delicious way to get more plants on your plate.

Serves

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

1 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.

2 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.

3 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.

4 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.

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Ready in 20 mins