Creamy Butternut-Sage Penne
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
 Creamy Butternut-Sage Penne

Creamy Butternut-Sage Penne

with Crispy Double Bacon

Mashed butternut squash is the backbone of tonight's creamy sage sauce, which mixes with penne and spinach for a meal that delivers on richness without feeling heavy. Pan-fried crispy bacon gives each bite a delicious salty crunch.

Ingredients: Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Butternut squash • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Spinach • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Sage • Chili flakes • Garlic.

Tags:
Spicy
Discovery
Allergens:
Milk
Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Bacon Strips

170 g

Butternut Squash, cubes

2 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Shallot

1 unit(s)

Garlic, cloves

7 g

Sage

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

170 g

Penne

(Contains Wheat)

4 g

Chili Flakes

(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

Not included in your delivery

0.13 tsp

Pepper*

¼ tsp

Salt*

1 tbsp

Butter*

(Contains Milk)

sideBannerName

Nutrition Values

Calories980 kcal
Fat61 g
Saturated Fat25 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber7 g
Protein27 g
Cholesterol95 mg
Sodium1320 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium250 mg
Iron4.5 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

Potato Masher
Colander
Medium Pot
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Slotted Spoon
Whisk

Cooking Steps

Boil pasta water and cook squash
1
  • Before starting, wash and dry all produce.
  • To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. 
  • Meanwhile, to a medium pot, add squash, 1 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high heat. 
  • Once boiling, reduce heat to medium-high. Cook uncovered for 10-12 nin, until squash is fork-tender.
  • Drain and return squash to the same pot, off heat.
  • Mash squash until smooth.
Cook penne
2
  • Meanwhile, add penne to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender. 
  • Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return penne to the same pot, off heat. 
Prep
3
  • Meanwhile, peel, then cut shallot into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Pick a few sage leaves from stems, then finely chop 1 tbsp (2 tbsp) leaves.
Cook bacon
4
  • Heat a large non-stick pan over medium.
  • While the pan heats, cut bacon crosswise into 1/4-inch strips.
  • When hot, add bacon to the dry pan. Cook for 5-7 min, stirring occasionally, until crispy.** 
  • Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
  • Reserve bacon fat in the pan.
Cook sauce
5
  • When squash is almost done, reheat the pan with reserved bacon fat over medium.
  • When hot, add shallots. Cook for 2-3 min, stirring often, until slightly softened.
  • Add garlic. Cook for 30 sec, stirring constantly, until fragrant.
  • Add mashed squash, broth concentrate, cream cheese, reserved pasta water, 1 tbsp (2 tbsp) butter and 2 tsp sage. (NOTE: Like it more seasoned? Add more sage!) Season with salt and pepper.
  • Increase heat to medium-high. Bring to a simmer, whisking constantly, until sauce is smooth.
Finish and serve
6
  • Add spinach, penne and Parmesan to the pan with sauce. Cook for 2-3 min, stirring often, until spinach wilts and sauce thickens slightly. Season with salt and pepper, to taste.
  • Divide penne between plates.
  • Sprinkle bacon and some chili flakes over top, if desired. (NOTE: Like things spicy? Add more chili flakes!)
7

If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon.

Meal right image

Explore Similar Recipes

Meal left image