Informations supplémentaires
30 min.
|
1240 kcal
|
intermediate
|
|
Printable version
1. Roast Vegetables
In a large pot, bring 2½ litres salted water to a boil. Cover with a lid. Turn oven on to 425°F with one rack in the centre and one 6 inches from the top. Line a baking sheet with foil. Drain and rinse chickpeas in a sieve. Pat dry with paper towel. Cut any large cauliflower florets into 1 inch pieces and pat dry with paper towel. Toss cauliflower, butternut squash and chickpeas on baking sheet with 2 tbsp. olive oil. Season to taste with salt and pepper. Place baking sheet in the oven on the center rack and cook for 22–24 minutes until tender and golden.
2. Cook Farfalle
Add pasta and cook for 11–13 minutes, or until al dente. Reserve 2 cups pasta water. Drain pasta in a sieve.
3. Prepare Ingrdients
Meanwhile, pick and chop sage and parsley leaves separately. Roughly chop hazelnuts.
4. Prepare Sauce
Start sauce once pasta has gone into the pot of water. Heat 2 tbsp. butter in a large ovenproof saucepan over medium-high. Once melted, add onion, sage and garlic and cook for 1 minute until fragrant. Stir in flour and cook for 30 seconds to 1 minute until beginning to brown. Finish Sauce. Add white cooking wine and cook for 1 minute until mostly evaporated. Reduce to medium and whisk in cream, crumbled stock cube, spice blend, 1 cup reserved pasta water and half of the parmesan cheese. Bring to a low boil. Cook 3–4 minutes, stirring frequently to prevent burning, until sauce has slightly thickened. Add 1 tbsp. pasta water at a time until desired consistency is reached. Taste and adjust seasoning with salt and pepper.
5. Finish Pasta
Add cauliflower, pasta, butternut squash and chickpeas into skillet. Stir to combine. Top with hazelnuts and remaining parmesan cheese. Turn broiler on to 450°F and place skillet on the top rack. Cook for 2–3 minutes until hazelnuts are toasted and cheese has melted. Monitor closely to prevent burning.
6. Serve
Divide pasta between serving bowls. Garnish with parsley. Enjoy!
398mlChickpeas
65gParmesan
1unitGarlic Clove(s)
0.5unitYellow Onion(s)
150gButternut Squash
140gCauliflower florets
17gAll-Purpose Flour
0.5unitSage
161gFarfalle
0.5unitFresh Italian Parsley
39gSpice Mix (Ground Nutmeg,Garlic Powder,Onion Powder,Hazelnuts)
141mlSauce Mix (Vegetable Broth Cube(s),Cooking white wine,Whipped cream,)
What you need
Large saucepan, Baking sheet, Foil, Sieve, Whisk, Large pot
1240 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
120g
40%
fat
65g
100%
cholesterol
90mg
30%
fiber
4g
16%
protein
36g
saturated
25g
125%
sodium
520mg
22%
sugar
13g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg