Home made Spinach Tortellini with a Spicy Butternut Squash Sauce

Sara Anderson  —  March 20, 2014

spinach tortellini vegan 

Here is the recipe for each piece although I cook in the moment and don’t really do measurements but will try my best.
Pasta:
1 cup flour
2/3 cup water (I added tomato puree to flavour pasta)
Tblsp salt
Instrct.:

mix all ingredients together and knead for 10 minutes and rest for 10 as well.
I used a pasta roller to get the thinness I wanted.
Filling:
Onion
Spinach(a good bunch….)
Pinch salt.
Vegan Worcestershire sauce.
Instrct.: 
Just saute it all in a pan and add ingredients to whatever quantity you like.

Butternut squash sauce.
I pretty much just made this in the moment and added this and that so this isn’t precise at all.

Ingrd:
Butternut squash
Paprika
Chili powder 
Onion
Vegan Worcestershire sauce
2 cups (maybe slightly more….) rice milk. Use whatever though, this just what i had in the fridge.
I added some herbs…think it was oregano. 

Instrct:
Peel and dice butternut squash. Put in roasting tin and drizzle with oil and season. Roast in over at 180c for 40mins…or rounds about.
Cook onions and add seasonings. Then add butternut squash. I added loads of paprika as i love it so much but just add to your preference. Then add rice milk and blend.

Cook your tortellini for 2 minutes or when floating in boiling water then serve with sauce.

Also, this sauce makes quite a lot, and you get about 2 portions from the pasta. 

P.S.There is also a secret ingredient LOVE! make sure you cook with love ! Enjoy! 

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Sara Anderson

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