Garlic Cream Butternut Squash Agnolotti
with Roasted Bell Pepper
Tender pasta pillows are good in any form, but they’re especially good when packed with sweet butternut squash purée. Add tender strips of roasted bell pepper and a cheesy garlic cream sauce to the mix and you’ve got yourself a winning dinner. Luckily, this elegant pasta is as easy to make as it is delicious. All you need is 35 minutes for this dish to hit your table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
2 unit
Scallions
2 clove
Garlic
9 ounce
Butternut Squash Agnolotti
(Contains Eggs, Milk, Wheat)
1 unit
Veggie Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve bell pepper; remove seeds and stems. Trim and thinly slice scallions, separating whites from greens.
Drizzle bell pepper halves with olive oil, salt, and pepper; arrange cut sides down on a lightly oiled baking sheet. Place garlic cloves in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on same sheet. Roast until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
Once bell pepper has roasted for 15 minutes, add agnolotti to pot of boiling water; reduce to a simmer. Cook until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
Transfer roasted bell pepper and garlic cloves to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork.
Heat a drizzle of olive oil in pot used for agnolotti over medium-high heat. Add scallion whites and cook until fragrant, 30 seconds. Add ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), stock concentrate, cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP 4); stir until smooth. Stir in sliced bell pepper and mashed garlic. Bring to a simmer and cook until sauce is slightly thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.
Stir agnolotti into sauce. If sauce seems dry, add a splash or two more of reserved pasta cooking water. Divide between bowls. Garnish with scallion greens, pepper, and remaining Parmesan.