Creamy Butternut Squash & Kale Cavatappi

Name: Creamy Butternut Squash & Kale Cavatappi with Toasted Panko & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz Butter; 1 unit Shallot; 1 clove Garlic; 4 oz Kale; 6 oz Pasta; 1/4 cup Breadcrumbs; 4 oz Cream Sauce Base; 1 Egg; 1 1/2 tbsp Sour Cream; 3 tbsp Parmesan Cheese; 2 tsp Cooking Oil; 3 tbsp Butter; Salt; Black Pepper

with Toasted Panko & Parmesan

By Recipe0 System

Dreaming about a piping-hot, creamy, soul-warming pasta dish? Well, that dream is now a reality. This delicious dish stars curly cavatappi, tender kale, and caramelized cubes of roasted butternut squash tossed in a rich and savory cream sauce. It’s topped off with crisp, buttery panko topping for a dish that’s guaranteed to satisfy all your carby cravings. (We’re all about making dreams come true.)

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Butter
1 unit Shallot
1 clove Garlic
4 oz Kale
6 oz Pasta
1/4 cup Breadcrumbs
4 oz Cream Sauce Base
1 Egg
1 1/2 tbsp Sour Cream
3 tbsp Parmesan Cheese
2 tsp Cooking Oil
3 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Cut butternut squash into bite-size pieces if necessary. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces.
2

Toss butternut squash on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add panko, salt, and pepper. Toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl and set aside. Turn off heat; wipe out pan.
3

Once water is boiling, add cavatappi and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
4

Heat a drizzle of oil in pan used for panko over medium-high heat. Add shallot and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes.

Stir in garlic and cook until fragrant, 30 seconds.

Reduce heat under pan to medium. Stir in kale and a splash of water; cook, stirring and adding more splashes of water as needed, until kale is tender and water has evaporated, 5-7 minutes.
5

Add cream sauce, stock concentrate, and ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings) to pan with kale. Cook, stirring, until thickened, 2-3 minutes.

Remove pan from heat; stir in sour cream, Parmesan, and 2 TBSP butter (3 TBSP for 4) until melted and combined. Season with salt and pepper.
6

Stir drained cavatappi and squash into pan with sauce until thoroughly coated. TIP: If sauce is too thick, add more pasta cooking water and a drizzle of olive oil.

Divide pasta between plates and top with toasted panko. Serve.

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