Ultra-Creamy Cheesy Mafalda
with Butternut Squash, Kale & Pangrattato
Cooking time
15 minutes
Servings
2/4
Calories
1120 /serving
You gotta go ahead and indulge when this unstoppably creamy and cheesy pasta dish hits the table. Wide ribbons of mafalda have just the right crimped edges to make sure every speck of sauce is saved. Laden with cream, butter and grated mozzarella, it gives cubes of butternut squash and chopped kale something to cling to. Create contrast by toasting panko on the stovetop with garlic and spices, for a subtle final garnish to crumble over top.
We will send you:
- 15ml Minced garlic
- 200g Diced butternut squash
- 100g Chopped kale
- 60g Panko
- 225g Mafalda
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 120g Grated mozzarella
- 10g Lemony Thicket blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)
Contains: Milk, Wheat
You will need:
Medium pot
Medium pan
Large pan
Strainer
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
30 g
Sodium
990 mg
Total Carb
133 g
Sugars
12 g
Protein
39 g
Fibre
8 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the pangrattato
Meanwhile, in a medium pan, heat 2 tbsp olive oil (double for 4 portions) on medium. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the panko and ¼ of the spices. Toast, stirring frequently, 2 to 4 min., until golden brown. Transfer to a bowl.
Sauté the vegetables & make the sauce
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the squash and sauté, 4 to 6 min., until tender. Add the kale and remaining garlic. Sauté, 2 to 3 min., until wilted. Add the demi-glace, cream, 4 tbsp water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until slightly thickened.
Combine the pasta
To the pan of vegetables and sauce, add the pasta, reserved cooking water, 3 tbsp butter (double for 4 portions) and the cheese; stir well.
Plate your dish
Divide the pasta between your bowls. Top with the pangrattato. Bon appétit!
