Tortellini Alfredo with Leeks & Roasted Squash

Crunchy Garlic Breadcrumbs

Cooking time

30 minutes

Servings

2/4

Calories

980 /serving

Tortellini Alfredo with Leeks & Roasted Squash

Crunchy Garlic Breadcrumbs

Get cozy with Alfredo, he knows just what you need on a cold winter’s eve. Cheese and butter are the cornerstones of this Italian fave—named for the owner of a Roman restaurant, where the dish was often prepared tableside. Our creamy version goes on plump, cheese-filled pasta pockets, to which you’ll add some squash and leeks to atone for your sins. Toasted panko and garlic make for a breadcrumb capper that takes it a step beyond.

We will send you:

200g Diced butternut squash
1 Garlic clove
50g Sliced leeks
38g Panko
350g Fresh three-cheese tortellini (contains lipase)
75ml Heavy cream
25g Shaved Parmesan (contains rennet)
9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
45 g

Saturated Fat
22 g

Sodium
1160 mg

Total Carb
122 g

Sugars
7 g

Protein
27 g

Fibre
9 g

Preparation

Roast the squash

Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until browned and tender.

Make the garlic breadcrumbs

Meanwhile, mince the garlic. In a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the panko and cook, stirring occasionally, 2 to 3 min., until golden brown and toasted. Transfer to a bowl; season with S&P. Wipe out and reserve the pan.

Boil the pasta

Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.

Make the sauce & combine the pasta

In the reserved pan, heat a drizzle of oil on medium-high. Sauté the leeks, 2 to 3 min., until softened. Add the cream, squash, remaining spices and ½ the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until slightly reduced. Add the pasta and cook, stirring occasionally, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.