Slow-Cooker Creamy Butternut Sauce & Tortellini

Slow-Cooker Creamy Butternut Sauce & Tortellini

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From: Everyday Slow Cooker

Butternut sauce is an innovative alternative to traditional tomato sauce for pasta-based recipes. This sauce is smooth and rich with complex flavors from the squash, onion, garlic, tomatoes and wine. The half-and-half makes it extra creamy.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 1 yellow onion (about 8 ounces), chopped
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 3 cups peeled, cubed butternut squash (about 14 ounces)
  • 1 cup San Marzano chopped tomatoes (from carton) (such as Pomì)
  • 1½ cups unsalted vegetable stock
  • ½ cup dry white wine
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 1 fresh basil sprig, plus torn leaves for garnish
  • ¼ cup half-and-half
  • 1 (9 ounce) package refrigerated whole-wheat cheese tortellini
  • 1 ounce Parmesan cheese, shaved (about ¼ cup)

Preparation

  • Prep

  • Ready In

  1. Heat the oil in a skillet over medium-high. Add the onion, and cook, stirring often, until just beginning to soften, about 3 minutes. Add the garlic; cook, stirring occasionally, 2 minutes.
  2. Stir together the onion mixture, squash, tomatoes, stock, wine, rosemary, salt, black pepper, red pepper and basil sprig in a 5- to 6-quart slow cooker. Cover and cook on LOW until the squash is tender, 4 to 5 hours.
  3. Add the half-and-half to the slow cooker, stirring to combine. Using an immersion blender (or food processor in batches), process the squash mixture until smooth. Add the tortellini to the slow cooker; cover and cook until the tortellini is tender, about 25 minutes. Sprinkle the servings evenly with the shaved Parmesan, and garnish with the torn basil.
  • Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the onion, and cook uncovered, stirring often, until just beginning to soften, about 3 minutes. Add the garlic; cook, stirring occasionally, about 2 minutes. Turn off the cooker. In Step 2, stir in the squash, tomatoes, stock, wine, rosemary, salt, black pepper, red pepper and basil sprig. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the squash is tender, about 5 hours. In Step 3, add the tortellini to the puréed squash mixture in the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the tortellini is tender. Finish Step 3.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 364 calories; 12 g fat(4 g sat); 6 g fiber; 50 g carbohydrates; 15 g protein; 10 g sugars; 0 g added sugars; 591 mg sodium;
  • Carbohydrate Servings:

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