Butternut Squash Agnolotti
with Garlic Cream Sauce and 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
1 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
3 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
2 teaspoon
Vegetable Oil
Nutrition Values
Utensils
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 stem and seeds. Trim and thinly slice scallions, separating whites from greens.
Drizzle bell pepper halves with olive oil and season with salt and pepper; arrange cut sides down on a lightly oiled baking sheet. Peel garlic; place clove 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 on top rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
Once bell pepper and garlic have roasted 15 minutes, add agnolotti to pot of boiling water; reduce to a low 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. Keep empty pot handy for step 5.
Once bell pepper and garlic clove are done roasting, carefully transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth.
Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites; cook until fragrant, 1 minute. Add ¼ cup reserved pasta cooking water (⅓ cup for 4), stock concentrate, cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); stir until smooth. Stir in bell pepper and mashed garlic. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.
Stir agnolotti into sauce. (TIP: If needed, add more reserved pasta cooking water a splash at a time until pasta is fully coated.) Divide between bowls. Season with pepper. Garnish with scallion greens and remaining Parmesan and serve.