Sun-Dried Pesto Butternut Squash Pasta
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 Sun-Dried Pesto Butternut Squash Pasta

Sun-Dried Pesto Butternut Squash Pasta

with Spinach and Tomato

Sweet, creamy and savoury with all the fall vibes, this pasta has it all.

Tags:
Veggie
Quick
New
Low CO2
Allergens:
Egg
Milk
Wheat
Almonds

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

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 Almonds)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories690 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber9 g
Protein18 g
Cholesterol110 mg
Sodium770 mg
Trans Fat0.4 g
Potassium850 mg
Calcium225 mg
Iron6 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

Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Strainer

Instructions

Prep
1
  • 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. 
Toast nuts
2
  • 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.
Cook tomatoes
3
  • Reheat the pan to medium-high.
  • 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. 
Cook ravioli
4
  • 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. 
Make sauce
5
  • Add cream cheese and reserved pasta water to the pan with tomatoes. Cook until combined, 2-3 min.  
  • Add sauce, spinach and sun-dried tomato pesto to the pot with ravioli.
  • Gently stir to combine. 
  • Season with salt and pepper, to taste.
Finish and serve
6
  • Divide pasta between bowls. 
  • Sprinkle over almonds.
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