Cheddar-y Squash Orecchiette
with Crunchy-Topped Balsamic Salad
Cooking time
20 minutes
Servings
4
Calories
850 /serving
Cheddar-y Squash Orecchiette
with Crunchy-Topped Balsamic Salad
If there’s one thing busy parents want to avoid, it’s the melt down at the end of the day. The melted cheese on these pasta plates, along with a creamy sauce and a good dose of veg, should preempt any issues with a hangry family.
We will send you:
- 300g Diced butternut squash
- 1 Head of curly leaf lettuce
- 30ml Minced garlic
- 450g Orecchiette
- 30ml Vegetable demi-glace
- 50g Nuts & Seeds salad topper
- 30ml Balsamic vinegar
- 7g Honey
- 50g Grated aged cheddar
- 180ml Heavy cream
Contains: Cashews • Milk • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
2 tbsp Butter
Total Fat
39 g
Saturated Fat
18 g
Sodium
220 mg
Total Carb
101 g
Sugars
15 g
Protein
25 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 9 to 11 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the squash & make the sauce
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium.
- Add the garlic and squash. Sauté, 2 to 3 min., until partially cooked.
- Add the demi-glace, ½ cup water and S&P. Cook, covered, stirring occasionally, 4 to 5 min., until tender.
- Add the cream and simmer, 1 to 2 min., until slightly reduced.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- In a large bowl, whisk the vinegar, honey, a drizzle of oil and S&P.
- Add the lettuce and salad topper; toss well.
Combine the pasta
- To the pan, add the pasta and cook, stirring often, 1 to 2 min., until creamy.
- Off the heat, add ½ the cheese and 2 tbsp butter; stir well.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Sprinkle with the remaining cheese.
- Serve the salad on the side. Bon appétit!
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