Sage Brown Butter Carrot Tortellini
Tortellini tossed in a sage nutty brown butter with a creamy carrot sauce. The carrots add a vibrant layer of flavour and colour. This is a quick dinner that suits pretty much any dietary needs because you can use any tortellini you like (gluten free, vegan, meaty, cheesy…). So comforting, speedy and delicious.
Substitute:
- No carrots? Use butternut squash or pumpkin instead.
- No sage? Swap with rosemary.
- No parmesan? Use pecorino cheese or a vegan alternative.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
4 Carrots
250 g Tortellini
8 Sage leaves
2 tbsp Unsalted butter / Vegan butter
Salt & pepper
Parmesan / vegan parmesan
Recipe:
- Chop the carrots into 2 cm pieces and place in a saucepan along with the butter, chopped sage leaves, salt and pepper.
- Cook over medium-high heat for 6-7 minutes, then cover with water. Cook until tender, for about 15 minutes.
- Bring a large saucepan of salted water to a boil, then add the tortellini and cook according to its packet instructions. Once it's cooked, scoop out 100ml of the past cooking water before draining.
- Put the carrots in a food processor, along with a few tbsp of pasta cooking water. Blend until smooth, adding more water if needed. Add the tortellini to the carrot sauce and serve with parmesan.
- Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
Serve the leftovers with a side of lettuce seasoned with a light vinaigrette.
