Creamy Squash and Feta Pasta
with spinach, walnuts and an endive, apple and cranberry appetizer
Informations supplémentaires
45 min.
|
860 kcal
|
easy
|
|
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