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.
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 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 Almonds)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
28 g
Crispy Shallots
(Contains Wheat)
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
Instructions
- 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 a few 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 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.
