Butternut Squash-Filled Pasta in a Garlic Cream Sauce

Name: Butternut Squash-Filled Pasta in a Garlic Cream Sauce with Roasted Bell Pepper
Yield: 2 servings
Ingredients: 1 Bell Pepper; 2 unit Scallions; 2 clove Garlic; 9 oz Butter; 1 Egg; 2 tbsp Sour Cream; 2 tbsp Cream Cheese; 1/4 cup Parmesan Cheese; 3 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper; 2 tsp Vegetable Oil

with Roasted Bell Pepper

By Recipe0 System

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.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
2 unit Scallions
2 clove Garlic
9 oz Butter
1 Egg
2 tbsp Sour Cream
2 tbsp Cream Cheese
1/4 cup Parmesan Cheese
3 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper
2 tsp Vegetable Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

Once bell pepper and garlic have roasted 15 minutes, add pasta 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.
4

Once done, transfer roasted bell pepper halves and garlic cloves to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth.
5

Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites; cook until fragrant, 30 seconds. 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.
6

Stir pasta 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.