avec bacon croustillant
La purée de courge musquée est au centre de la sauce crémeuse à la sauge de ce soir, qui se mélange aux penne et aux épinards pour donner un repas riche sans être lourd. Le bacon croustillant poêlé donne à chaque bouchée un délicieux croquant salé! Ingrédients : Courge musquée • Pennes (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Épinards • Échalote • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Parmesan (substances laitières modifiées, eau, saveur naturelle, fécule de maïs modifiée, chlorure de calcium, lipase, culture bactérienne, enzyme microbienne, présure microbienne, fromage (lait, culture bactérienne, sel, enzyme microbienne, rocou), natamycine, lait ultrafiltré et substances laitières, sel, phosphate de sodium, arôme, acide citrique, citrate de sodium, sorbate de potassium, acide acétique, acide lactique, rocou, acide sorbique, mélange anti-agglomérant (cellulose en poudre, amidon de pomme de terre, fécule de maïs, dextrose, sulfate de calcium, enzyme)) (lait) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Sauge • Flocons de piment • Ail.
Allergens
Utensils
Tags
Tranches de bacon
100 g
Courge musquée, en dés
170 g
Fromage à la crème
2 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Échalote
1 unit(s)
Gousses d'ail
1 unit(s)
Sauge
7 g
Bébés épinards
56 g
Parmesan, râpé grossièrement
0.25 cup
Pennes
170 g
Flocons de piment
1 tsp
Poivre
0.125 tsp
Sel
0.25 tsp
Beurre non salé
1 tbsp
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, add squash, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Cook uncovered until squash is fork-tender, 10-12 min.
- Drain and return squash to the same pot, off heat.
- Mash squash until smooth.
- Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return penne to the same pot, off heat.
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Pick a few sage leaves from stems, then finely chop 1 tbsp (2 tbsp) leaves.
- Heat a large non-stick pan over medium heat.
- While the pan heats, cut bacon crosswise into 1/4-inch strips.
- When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 5-7 min.**
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Reserve bacon fat in the pan.
- When squash is almost done, reheat the pan with reserved bacon fat over medium.
- When hot, add shallots. Cook, stirring often, until slightly softened, 2-3 min.
- Add garlic. Cook, stirring constantly, until fragrant, 30 sec.
- Add mashed squash, broth concentrate, cream cheese, reserved pasta water, 1 tbsp (2 tbsp) butter and 2 tsp sage. (NOTE: Reference sage guide.) Season with salt and pepper.
- Increase heat to medium-high. Bring to a simmer, whisking constantly, until sauce is smooth.
- Add spinach, penne and Parmesan to the pan with sauce. Cook, stirring often, until spinach wilts and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
- Divide penne between plates.
- Sprinkle bacon and some chili flakes over top, if desired. (NOTE: Reference heat guide.)
750
kcal
Calories
37
g
Fat
16
g
Saturated Fat
84
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
23
g
Protein
65
mg
Cholesterol
1040
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
avec couscous aux amandes et sauce à l’ail