Creamy pumpkin tortellini with spinach

Prep 20 mins | Cook 35 mins | Serves 4

30g butter or margarine
500g butternut pumpkin, peeled, deseeded and cut into 3-4 cm pieces
112 cups chicken stock
Pinch ground nutmeg
1 cup light thickened cream
625g packet fresh ham & cheese tortellini*
50g baby spinach leaves
Grated parmesan cheese, to serve

* Fresh tortellini is available in the refrigerated pasta section in supermarkets

Step 1 Melt butter or margarine in a medium saucepan over medium heat. Add pumpkin, stock and nutmeg. Cover and bring to the boil over medium heat. Reduce heat and simmer, uncovered, for 15 minutes or until pumpkin is very tender. Using a hand blender, blend until smooth. Stir in cream and season with salt and pepper.

Step 2 Meanwhile, cook tortellini following packet directions until tender. Drain and return to the pan. Add pumpkin mixture and spinach. Gently toss over medium-low heat until hot and well combined. Serve with grated parmesan cheese.

Good for you ... English Spinach
English Spinach

Although the iron in spinach is not well absorbed, its high content of vitamins C, E, beta carotene (converts to vitamin A in the body), niacin (B3), folate, vitamin B6 plus its magnesium and potassium make it one of the most valuable vegetables.

Spinach is rich in an antioxidant called lutein, which is important for eye health.

Spinach is an excellent source of dietary fibre, which keeps the intestine functioning normally.