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Ready in 30 minutes

Tortellini Alfredo with Leeks & Roasted Squash

Crunchy Garlic Breadcrumbs

Cooking time

30 minutes

Servings

2/4

Calories

980 /serving

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
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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.
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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.
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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.
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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.
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Plate your dish
Divide the pasta between your bowls. Top with the garlic breadcrumbs. Garnish with the cheese. Bon appétit!