Slow-Cooker Creamy Butternut Sauce & Tortellini
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.
Recipe Summary test
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.