Sun-Dried Pesto Butternut Squash and Sausage Pasta
with Spinach and Tomato- Milk
- Wheat
- Egg
- Tree nuts
- Almonds
- Egg
- Milk
- Sulphites
- Wheat
- May contain traces of allergens
- Soy
- Fish
- Tree nuts
- Mustard
Sweet, creamy and savoury with all the fall vibes, this pasta has it all. Ingredients: Butternut squash ravioli (pasta: durum wheat semolina, enriched wheat flour, water, liquid egg yolks, liquid whole eggs, tomato powder, beta-carotene, filling: butternut squash puree, sweet potato puree, mascarpone cheese (cream, milk ingredients, locust bean gum, citric acid, carrageenan), toasted wheat crumbs, potato flakes (potatoes, mono and digylcerides), parmesan cheese, onions, chicory root extract, salt, nutmeg) (egg, milk, wheat) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower, oil, water) • Baby tomatoes • Sun-dried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Spinach • Almonds • Garlic.
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Milk, Wheat, Egg May contain traces of: Egg, Milk, Sulphites, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Egg, Milk, Sulphites, Wheat, Soy, Fish, Tree nuts)
2 unit(s)
Garlic, cloves
28 g
Baby Spinach
2 unit(s)
Cream Cheese
(Contains: Milk)
113 g
Baby Tomatoes
28 g
Almonds, sliced
(Contains: Tree nuts, Almonds May contain traces of: Tree nuts)
250 g
Mild Italian Sausage, uncased
(May contain traces of: Egg, Milk, Wheat, Soy, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 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.
- Peel, then mince or grate garlic.
- Halve baby tomatoes.
- Heat a large non-stick pan over medium-high heat. 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!) Transfer to a plate.
- Increase the heat to medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Transfer to a bowl, then cover to keep warm.
- Add 1 tbsp (2 tbsp) oil, then tomatoes. Cook, stirring occasionally, until burst, 3-4 min.
- Add garlic. Cook, stirring constantly, until fragrant, 30 sec.
- Season with salt and pepper.
- Add ravioli to the boiling water, then reduce heat to medium. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then strain well and return to the same pot, off heat.
- Add cream cheese and reserved pasta water to the pan with tomatoes. Cook until combined, 2-3 min.
- Add sauce, sausage, spinach and sun-dried tomato pesto to the pot with ravioli.
- Gently stir to combine.
- Season with salt and pepper, to taste.
- Divide pasta between bowls.
- Sprinkle over almonds.
If you've opted to add sausage, reheat the pan to medium-high. Add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains,
4-5 min.** Season with salt and pepper. Transfer to a plate. Reuse the same pan to cook tomatoes. Once sauce is finished, add sausage to the pot with pasta.
Add sausage to the pot with sauce, spinach, pesto and pasta. Proceed with instructions as written.
