Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce
Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce
Sweet butternut-filled agnolotti is tossed with tender apples, spinach, and a nutty sage-brown butter sauce for a cozy pasta dish with fall flavor.
Ingredients
For 2 servings
- 9 ounce Butternut Squash Agnolotti
- 2 clove Garlic
- 1 unit Granny Smith Apple
- ¼ ounce Sage
- 1 ounce Sour Cream
- 5 ounce Spinach
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Butter
- box Pepper
- box Salt
Italian
PDF
DifficultyEasy
Total Time30m
Calories490
Protein16g
Carbs60g
Fat23g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free or wheat-free needs, use a filled pasta made without those allergens, or try a ravioli with a similar squash filling. For dairy-free serving, skip the creamy topping and use a plant-based alternative instead.
What to serve with it
Serve with a crisp green salad or roasted broccoli to echo the sweet-savory profile without weighing it down. A simple sparkling cider or dry white wine also suits the sage and apple notes.
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