Garlicky Butternut Squash Agnolotti
Easy Cleanup
- Eggs
- Milk
- Wheat
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.
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
3 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
2 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Cooking Steps
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.
