Sun-Dried Pesto Butternut Squash Pasta
with Spinach and Tomato
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) • 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.
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
350 g
Butternut Squash Ravioli
(Contains Milk, Wheat, Egg May contain Egg, Milk, Sulphites, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
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 Tree nuts)
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.
- 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.
- 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, 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.
