Butternut Squash Agnolotti
with Brown Butter Mushroom Cream Sauce
Butternut Squash Agnolotti
Tender butternut squash-filled agnolotti are coated in a rich brown butter mushroom cream sauce for a cozy, elegant pasta dinner with deep savory flavor.
Ingredients
For 2 servings
- 9 ounce Butternut Squash Agnolotti
- 4 ounce Button Mushrooms
- 2 tablespoon Cream Cheese
- 2 tablespoon Crème Fraîche
- 1 unit Mushroom Stock Concentrate
- ¼ cup Parmesan Cheese
- ½ ounce Walnuts
Additional Ingredients
- 1.5 tablespoon Butter
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time15m
Calories600
Protein18g
Carbs55g
Fat34g
Tags:
VeggieCalorie SmartEasy Prep
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a nut-free version, skip any walnut garnish and finish with extra Parmesan for crunch. For dairy-free needs, choose a plant-based filled pasta if available and use a dairy-free cream sauce in place of the cream cheese, crème fraîche, and Parmesan.
What to serve with it
Serve with a crisp green salad or simply dressed roasted broccoli to balance the rich, creamy sauce. A slice of warm crusty bread also works well for catching every bit of the brown butter and mushroom flavor.
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