Creamy Squash and Feta Pasta

Informations supplémentaires

45 min. | 860 kcal | easy | Vegetarian, Needs a blender | Printable version

1. Setup Preheat the oven to 400°F. Peel the squash and cut it into small cubes. Cut the feta cheese into cubes. Chop shallot, garlic and herbs separately.

2. Cook the squash Place the squash, shallot, garlic, thyme, half of the parsley and feta in a baking dish. Add a drizzle of oil, salt and pepper. Mix. Bake in the oven for 34-38 minutes until the squash is tender.

3. Prepare the appetizer Cut the apple into very small cubes. Chop the walnuts and cranberries. Separate the endive leaves. In a bowl, mix the apple with the cranberries, the remaining parsley, a drizzle of oil, a dash of balsamic vinegar, salt and pepper. Place in the endive leaves. Set aside.

4. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 3/4 ^2P | 1.25 ^3P cup of cooking water then drain. Crumble 0.5 ^2P | 0.5 ^3P broth cube in the reserved cooking water.

5. Assemble the dish When the squash is tender, put it in a food processor with a bit of cooking water. Mix until combined. Place the sauce, pasta, spinach and remaining broth in a large bowl and mix. Adjust seasoning to taste.

6. Plate your dish Serve the endives as a starter then serve the squash pasta. Bon appétit!

0.5unitButternut Squash(es)

150gFeta Cheese

45gBaby Spinach

180gFarfalle

1unitShallot

2unitGarlic Clove(s)

1unitFresh Parsley and Thyme

30gWalnuts

30gDried Cranberries

0.5unitVegetable Broth Cube(s)

1unitGreen Apple

1unitChicory

What you need

860 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 124g

41%

fat 29g

45%

cholesterol 67mg

22%

fiber 19g

76%

protein 32g

saturated 13g

65%

sodium 1480mg

62%

sugar 37g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg