Butternut Squash-Filled Pasta
in a Garlic Cream Sauce with Roasted Bell Pepper
Butternut Squash-Filled Pasta
Tender pasta stuffed with sweet butternut squash, coated in a garlicky cream sauce and finished with roasted bell pepper for a rich, cozy vegetarian dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 9 ounce Butternut Squash Pasta
- 2 tablespoon Cream Cheese
- 2 clove Garlic
- ¼ cup Parmesan Cheese
- 2 unit Scallions
- 2 tablespoon Sour Cream
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 3 teaspoon Olive Oil
- Pepper
- Salt
- 2 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time35m
Calories700
Protein19g
Carbs57g
Fat38g
Tags:
Veggie
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a lactose-free version, replace the sour cream, cream cheese, and Parmesan with dairy-free alternatives that melt or stir in smoothly. If you avoid wheat, use a wheat-free filled pasta or stuffed pasta made from another grain, since the dish relies on pasta as the base.
What to serve with it
Serve with a crisp green salad or garlicky broccoli to balance the rich cream sauce. Warm crusty bread is also a good fit for soaking up any extra sauce and making the meal feel more complete.
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