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. Ingredients: Butternut squash • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Leek • Lemon • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Almonds • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Rosemary • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Fresh Linguine
227 g
Goat Cheese, crumbled
0.5 cup
Butternut Squash, cubes
340 g
Leek
1 unit(s)
Rosemary, sprig
1 unit(s)
Cream
113 mL
Almonds, sliced
28 g
Zesty Garlic Blend
1 tbsp
Crispy Shallots
28 g
Lemon
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Cream Cheese
2 unit(s)
Unsalted Butter
1 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- 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 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 the 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.
1040
kcal
Calories
59
g
Fat
30
g
Saturated Fat
106
g
Carbohydrate
15
g
Sugar
11
g
Dietary Fiber
28
g
Protein
170
mg
Cholesterol
900
mg
Sodium
1.5
g
Trans Fat
1200
mg
Potassium
350
mg
Calcium
4
mg
Iron
