Creamy Squash Linguine
with Goat Cheese and Herby Almond Crunch
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Linguines frais
(Contient Oeuf, Blé)
½ tasse(s)
Fromage de chèvre
(Contient Lait)
340 g
Courge musquée, en dés
1 pièce(s)
Poireau
1 pièce(s)
Branche de romarin
113 ml
Crème
(Contient Lait)
28 g
Amandes, tranchées
(Contient Amandes)
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
28 g
Échalotes frites
(Contient Blé)
1 pièce(s)
Citron
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
2 pièce(s)
Fromage à la crème
(Contient Lait)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
1 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.