Butternut Squash & Arugula Pasta

with Lemon Parmesan Brussels Sprouts

Moderate | 30 min

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Contains: Milk, Sulphites, Wheat

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, other sources of Gluten

What We'll Send

Fresh Sage
Small Shell Pasta
Grated Parmesan Cheese
Butternut Squash Diced 1/2"
Arugula
Garlic
Brussels Sprouts
Lemon
Red Pepper Flakes
Whipping Cream, 36%
White Cooking Wine
Spice Blend
Ground Sage, Ground Ginger, Roasted Garlic Powder, Rosemary Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1169
Fat 61g
Protein 35g
Carbohydrates 120g

Cooking Directions

1

Cook Pasta
- Turn oven on to 425F.
- Bring 2 1/2 litres salted water to a boil in a large pot.
- Add pasta shells and cook for 6-8 minutes or until al dente.
- Reserve 1/2 cup pasta water and drain in a fine mesh sieve.

2

Roast Brussels
- Wash Brussels sprouts, trim ends and cut in half.
- Line a baking sheet with foil and place Brussels sprouts on top.
- Toss with 1 tbsp. olive oil and salt and pepper to taste.
- Place into the oven and set a timer for 15 minutes.
- When timer goes off, sprinkle 1/4 cup of the parmesan cheese over Brussels sprouts and return to oven for 5 minutes.

3

Cook Squash
- Meanwhile, heat 1 tbsp. olive oil in a large skillet over medium-high.
- Once hot, add butternut squash and cook for 8-10 minutes, tossing often, until tender and golden.
- Sprinkle spice blend over squash and cook for 1 minute.
- Season to taste with salt and pepper.
- Remove from heat and set aside for step 6.

4

Prepare Ingredients
- Meanwhile, wash arugula, lemon and sage.
- Zest lemon and cut in half.
- Pick and chop sage leaves.

5

Prepare Pasta Sauce
- In empty pot from step 1, melt 2 tbsp. butter over medium heat.
- Once butter is melted, add garlic and sage and cook for 1 minute, or until fragrant.
- Add white cooking wine and stir with a wooden spoon to break up any browned bits.
- Add heavy cream and 1/2 cup of the parmesan cheese, bring to a simmer and reduce heat to low.
- Cook for 3-4 minutes, until slightly reduced.

6

Finish Pasta
- Add pasta, butternut squash and arugula to pot and cook for 1-2 minutes, until arugula is tender and bright green.
- Stir in 1/4 cup pasta water and toss to coat pasta with sauce.
- Add additional pasta water by the tbsp. until sauce is desired consistency.
- Season with each of the following to taste: lemon zest, lemon juice, red pepper flakes and salt.

7

Serve
- Portion Brussels sprouts and pasta onto serving plates.
- Serve with any remaining lemon juice to taste.
- Enjoy!

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