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20 minutes

Fresh Nero di Seppia Fettuccine

with Confit Tomatoes & Squash

Cooking time

20 minutes




400 /serving

Halloween should be a real treat, and to celebrate we’ve created this dramatic platter that draws inspiration from the colours and bounty of the season. Squid ink (nero di seppia) is mixed right into the fresh fettuccine dough to give it that jet black colour and salty from-the-depths-of-the-sea flavour. You’ll bake a sweet confit of brightly roasted squash and cherry tomatoes tinged with savoury sage and whole garlic, and tie it all together with a zesty lemony butter sauce. We witch you a Happy Halloween!

We will send you:

  • 300g Diced butternut squash
  • 60g Baby spinach (or baby kale)
  • 3 Garlic cloves
  • 1 Lemon
  • 280g Cherry tomatoes
  • 1 Bunch of sage
  • 60ml Vegetable demi-glace
  • 450g Squid ink fettuccine
  • 13.5g Italian Spirit spice blend (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil)

Contains: Eggs, Milk, Mustard, Squid, Wheat

You will need:

Large pot
Medium baking dish
Olive oil
2 tbsp Butter
Salt & pepper
Total Fat
21 g
Saturated Fat
6 g
400 mg
Total Carbs
47 g
8 g
9 g
4 g
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Confit the tomatoes & squash
Preheat the oven to 400°F. In a medium baking dish, combine the tomatoes, squash, sage, 1 whole garlic clove and ¼ cup olive oil; season with ½ the spice blend and S&P. Roast in the oven, 18 to 22 minutes, until the squash is tender when pierced with a fork and the tomatoes start to burst. Once roasted, as desired, either roughly chop the sage and roasted garlic to mix in or discard for a milder taste.
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Mise en place
While the squash and tomatoes roast, bring a large pot of salted water to a boil. Zest and cut the lemon into 6 wedges. Mince the remaining garlic.
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Boil the pasta
Add the pasta to the pot of boiling water, separating the strands with your hands. Boil, stirring occasionally, 2 to 3 minutes, until just shy of al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking. Reserve the pot.
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Finish the pasta & serve
In the same pot, heat a generous drizzle of olive oil on medium. Add the minced garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, reserved cooking water, cooked pasta, spinach, juice of 2 lemon wedges, confit tomatoes and squash (including any liquid), and 2 tbsp butter; season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until combined. Divide the finished pasta between your bowls. Garnish with as much of the lemon zest as you’d like. Serve the remaining lemon wedges on the side. Bon appétit!