Creamy Squash Linguine
with Goat Cheese, Almonds and Crispy Shallots
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).
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.
Ingredients
227 g
Fresh Linguine
(Contains Wheat, Egg May contain Egg, Wheat)
½ cup
Goat Cheese
(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 Tree nuts, Peanuts)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
28 g
Crispy Shallots
(Contains Wheat May contain 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
Utensils
Cooking Steps
- 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.
