Creamy Squash Linguine

Name: Creamy Squash Linguine with Goat Cheese, Almonds and Crispy Shallots
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 227 g Fresh Linguine; ½ cup Goat Cheese, crumbled; 340 g Butternut Squash, cubes; 1 unit(s) Leek; 1 unit(s) Rosemary, sprig; 113 mL Cream; 28 g Almonds, sliced; 1 tbsp Zesty Garlic Blend; 28 g Crispy Shallots; 1 unit(s) Lemon; ¼ cup Parmesan Cheese, shredded; 2 unit(s) Cream Cheese; 1 tbsp Unsalted Butter*; 1 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Goat Cheese, Almonds and Crispy Shallots

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Squash, leeks and creamy goat cheese melt into a silky sauce for quick-cooking fresh linguine! Top it all off with a crispy, crunchy topping of toasted almonds, crispy shallots, Parmesan, rosemary and lemon zest, and you'll be scraping up every last bite.

Ingredients: Butternut squash • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Leek • Lemon • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Almonds • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Rosemary • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

New

•Low CO2

•Veggie

Allergens:

Wheat

•Egg

•Milk

•Tree nuts

•Almonds

•Sulphites

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 Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

227 g

Fresh Linguine

(Contains: Wheat, Egg May contain traces of: Egg, Wheat)

½ cup

Goat Cheese, crumbled

(Contains: Milk)

340 g

Butternut Squash, cubes

1 unit(s)

Leek

1 unit(s)

Rosemary, sprig

113 mL

Cream

(Contains: Milk)

28 g

Almonds, sliced

(Contains: Tree nuts, Almonds May contain traces of: Tree nuts, Peanuts)

1 tbsp

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

1 unit(s)

Lemon

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

2 unit(s)

Cream Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1040 kcal

Fat59 g

Saturated Fat30 g

Carbohydrate106 g

Sugar15 g

Dietary Fiber11 g

Protein28 g

Cholesterol170 mg

Sodium900 mg

Trans Fat1.5 g

Potassium1200 mg

Calcium350 mg

Iron4 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

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Zester

•Colander

Cooking Steps

PDF

Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Meanwhile, add squash, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (TIP: We love using olive oil in this recipe!) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 22-25 min.

Meanwhile, heat a large non-stick pan over medium-high.
When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Add crispy shallots. Cook, stirring often, until fragrant.
Remove from heat, then transfer to a plate. Season with salt.
Set aside to cool.

Zest, then juice half the lemon. Cut remaining lemon into wedges.
Strip rosemary leaves from stems, then finely chop 1 tsp (2 tsp).

Reheat the same pan (from step 2) over medium.
When hot, add 1 tbsp (2 tbsp) butter, then leeks and rosemary. Season with salt and pepper. Cook, stirring often, until leeks are tender, 3-4 min.
Add cream, cream cheese and half the goat cheese. Bring to a simmer. Cook, stirring often, until cheese melts and sauce thickens slightly, 2-3 min.

Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
Reserve 1 cup (1 1/2 cups) pasta water, then drain.

Add squash, linguine, half the reserved pasta water, half the Parmesan and 2 tsp (4 tsp) lemon juice to the pan with sauce. Toss to combine. (TIP: If you prefer a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.)
Divide linguine between plates.
Top with remaining goat cheese, remaining Parmesan, almond topping and lemon zest.
Squeeze a lemon wedge over top, if desired.