avec sauge et bacon croustillant
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 guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, 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
4 g
Poivre
0.125 tsp
Sel
0.25 tsp
Beurre
1 tbsp
- Before starting, wash and dry all produce.
- To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, to a medium pot, add butternut squash, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings.) Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Cook uncovered for 10-12 min, until squash is fork-tender.
- Drain and return squash to the same pot, off heat.
- Mash squash until smooth.
- Add penne to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
- 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 sage leaves from stems, then finely chop.
- Heat a large non-stick pan over medium.
- While the pan heats, cut bacon crosswise into 1/4-inch strips.
- When hot, add bacon to the dry pan. Cook for 5-7 min, stirring occasionally, until crispy.**
- 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.
- Reheat the pan with reserved bacon fat over medium.
- When hot, add shallots. Cook for 2-3 min, stirring often, until slightly softened.
- Add garlic. Cook for 30 sec, stirring constantly, until fragrant.
- Add mashed squash, broth concentrate, cream cheese, reserved pasta water, 1 tbsp (2 tbsp) butter and half the sage (use all 4 servings). 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 for 2-3 min, stirring often, until spinach wilts and sauce thickens slightly. Season with salt and pepper.
- Divide penne between plates.
- Sprinkle bacon and some chili flakes over top. (NOTE: Like things spicy? Add more chili flakes!)
810
kcal
Calories
42
g
Fat
19
g
Saturated Fat
86
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
24
g
Protein
75
mg
Cholesterol
1090
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
