Garlicky Butternut Squash Agnolotti

Name: Garlicky Butternut Squash Agnolotti Easy Cleanup
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Bell Pepper; 2 unit Scallions; 2 clove Garlic; 9 ounce Butternut Squash Agnolotti; 1 unit Veggie Stock Concentrate; 2 tablespoon Sour Cream; 2 tablespoon Cream Cheese; ¼ cup Parmesan Cheese; 3 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper; 2 teaspoon Vegetable Oil

Easy Cleanup

Recipe Development TeamPublished on January 06, 2020

4.5

(7.5K customers rated)

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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.

Tags:

Veggie

•Easy

Allergens:

Egg

•Milk

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

2 unit

Scallions

2 clove

Garlic

9 ounce

Butternut Squash Agnolotti

(Contains: Egg, Milk, Gluten)

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

/ per serving

Energy (kJ)2469 kJ

Calories590 kcal

Fat34 g

Saturated Fat16 g

Carbohydrate54 g

Sugar10 g

Dietary Fiber4 g

Protein19 g

Cholesterol90 mg

Sodium660 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Aluminum Foil

•Baking Sheet

•Strainer

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, 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 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.

Once bell pepper and garlic cloves are done roasting, 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 sliced 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.