Roasted Butternut, Sage and Ricotta Rigatoni
with Flaked Almonds and Hard Italian Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Almonds
- Nuts
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
- May contain traces of allergens
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Echalion Shallot
1 bunch(es)
Sage
1 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Mixed Herbs
100 grams
Ricotta Cheese
(Contains: Milk)
10 grams
Vegetable Stock Paste
80 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the shallot.
Pick the whole sage leaves off their stalks (discard the stalks).
Roughly chop the sage leaves.
Peel and grate the garlic (or use a garlic press).
Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While your pasta boils, heat a drizzle of oil in a large frying pan on medium-high heat. Add the shallot and cook until softened, 4-5 mins.
When the butternut has 5 mins remaining, remove the tray from the oven and drizzle over the honey (see pantry for amount). Turn to coat.
Return the tray to the top shelf of your oven for the remaining time until golden and sticky, 5-6 mins.
Add the garlic, mixed herbs and chopped sage to the shallot pan and stir-fry, 1 min more.
Next, stir in the ricotta, vegetable stock paste and water for the sauce (see pantry for amount).
Bring the sauce to a boil. Lower the heat and simmer until thickened slightly, 2-3 mins.
Once the pasta and butternut is cooked, stir the pasta, butternut and hard Italian style cheese through the sauce until melted. Mix well until combined.
Add a splash of water if the sauce looks a little thick. Taste, season with salt and pepper if you feel it needs it.
When everything's ready, share the pasta between bowls.
Sprinkle over the flaked almonds.Top with a handful of rocket and drizzle a little olive oil over the leaves to finish.
Enjoy!
