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:

  1. Chop the carrots into 2 cm pieces and place in a saucepan along with the butter, chopped sage leaves, salt and pepper.
  2. Cook over medium-high heat for 6-7 minutes, then cover with water. Cook until tender, for about 15 minutes.
  3. 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.
  4. 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.
  5. Enjoy!
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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. 

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