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Roast Pumpkin and Spinach Tortellini
Ingredients
- 1kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
- Olive oil spray
- 1 leek, ends trimmed, thinly sliced
- 1/2 Roast Chicken, skin and bones removed, meat shredded
- 150g baby spinach leaves
- 3 T butter
- 3 T plain flour
- 750ml (3 cups) milk
- 40g (1/2 cup) shredded parmesan
- 1 x 625g pkt spinach & ricotta tortellini
- 80g (1 cup) coarsely grated cheddar
Directions
Directions aren't available for this recipe.
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