Indulge in the perfect fusion of flavours with our quick and easy Butternut Tortellini with Banhoek Chilli Oil recipe. In under 30 minutes, you can create a delightful dish that puts a spicy twist on classic pasta.
With the smooth and creamy texture of butternut tortellini perfectly complemented by the kick of Banhoek Chilli Oil, this recipe is a surefire way to elevate your dinner game. All ingredients exclusively available at online and in-store with Sainsbury's.
SERVES 2
PREP TIME: 5 MINUTES
COOK TIME: 25 MINUTES
INGREDIENTS:
2 shallots, peeled and finely sliced
3 cloves garlic (1 for breadcrumbs, 2 for sauce)
1 mild chilli, finely sliced for garnish
30g butter
25g bunch of sage, leaves picked
180g peeled butternut squash, finely diced
2 slices sourdough bread, blitzed into breadcrumbs (or use ready-made breadcrumbs)
1 tablespoon Banhoek Chilli Oil (for breadcrumbs)
1 tablespoon Banhoek Chilli Oil (for sauce)
250g pre-packaged tortellini (your favourite brand)
1 cup stock (chicken or vegetable)
45ml double/whipping cream (3 tablespoons)
1 small handful grated Parmesan (optional)
1 tablespoon butter (to finish)
Olive oil, for tossing pasta
METHOD:
Finely slice the shallots and chilli, peel and slice the garlic, and finely dice 180g butternut squash.
Pick the sage leaves and set them aside.
Heat a pan on high with 30g butter and the sage leaves. Cook the sage until golden and crispy, then set aside on paper towels.
In the same pan, add 1 tablespoon Banhoek Chilli Oil and the breadcrumbs, along with 1 grated garlic clove. Cook until the breadcrumbs are golden and toasted. Crumble a little crispy sage into the mixture and set aside. Wipe the pan clean.
Add another 1 tablespoon Banhoek Chilli Oil to the pan and sauté the shallots and diced butternut squash over medium heat until soft, about 5–10 minutes. Add the remaining 2 garlic cloves and cook until fragrant. Pour in 1 cup stock and simmer until reduced by about one-third.
Meanwhile, cook 250g tortellini in salted boiling water according to the package instructions, keeping it al dente. Reserve a ladle of pasta water and drain the rest.
Add the reserved pasta water to the butternut sauce and let it reduce further. Stir in 45ml cream and blend the sauce until smooth. Toss the drained tortellini into the sauce and finish with 1 tablespoon of butter and grated Parmesan if desired.
Plate the pasta and top with extra Banhoek Chilli Oil, toasted breadcrumbs, crispy sage, fresh chilli, and Parmesan.
Enjoy the perfect bite of flavour with friends and family.
