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Creamy Cheddar Cavatappi

with Butternut Squash & Lemon-Dijon Spinach Salad

Cooking time

30 minutes

Servings

4

Calories

850 /serving

To your kids, this is mac and cheese, but to the grown-ups, it’s creamy cheddar cavatappi with butternut squash. What’s the difference? Semantics, mostly. What really matters is that tonight the entire family will enjoy chowing down on this creamy, cheesy, decadent vegetarian pasta dish. You’ll toss in cubes of seared butternut squash, caramelized and sweet, and a handful of wilted spinach for that little something green. Serve a juicy cherry tomato and spinach salad on the side, and voilà! A dinner the whole family can get excited about.

We will send you:

  • 180g Baby spinach
  • 200g Diced butternut squash
  • 1 Lemon
  • 280g Cherry tomatoes
  • 60ml Vegetable demi-glace
  • 14g Honey
  • 10g Dijon mustard
  • 340g Cavatappi pasta
  • 473ml Milk
  • 150g Grated aged cheddar
  • 30g Creamy cavatappi spice blend (enriched wheat flour, salt, garlic, dried carrots, red bell pepper, curry, sugar, onion, black pepper, basil, oregano, marjoram, parsley, chives)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large high-sided pan (non-stick if possible)
Large pot
Strainer
Olive oil
Oil
3 tbsp Butter
Salt & pepper
Total Fat
45 g
Saturated Fat
18 g
Sodium
840 mg
Total Carbs
90 g
Sugars
16 g
Protein
27 g
Fibres
6 g
Preparation
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Sear the butternut squash
Bring a large pot of salted water to a boil. In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the squash and cook, stirring occasionally, 8 to 10 minutes, until golden brown and tender; season with S&P. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Boil the pasta
While the squash cooks, add the pasta to the pot of boiling water and cook, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the salad
While the pasta boils, halve the cherry tomatoes. Juice the lemon. In a small bowl, make the vinaigrette by combining the honey, lemon juice, up to ½ the mustard (to taste) and 6 tbsp olive oil; season with S&P. In a large serving bowl, combine ⅔ of the spinach with the cherry tomatoes and as much vinaigrette as you’d like; season with S&P.
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Finish the pasta
In the reserved pan, melt 3 tbsp butter on medium. Whisk in the spice blend and cook, whisking, 30 sec. to 1 min., until combined. Slowly whisk in the milk and cook, whisking until no lumps remain, 2 to 3 min., until thickened. Mix in the cheddar, demi-glace and the remaining mustard (to taste); season with S&P. Cook, 1 to 2 min., until the cheese has melted. Add the cooked pasta, squash and remaining spinach. Incorporate, gradually adding the reserved cooking water, if needed, until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your bowls. Serve the salad on the side. Bon appétit!