Creamy Mediterranean Radiatore
with Mascarpone
Cooking time
20 minutes
Servings
4
Calories
620 /serving
The nights are getting cooler, and you know what that means? It’s time to turn on the radiatore! This whimsical pasta shape is a kid pleaser. And its many ins and outs pick up rich and creamy sauce, loaded with squash and roasted peppers.
We will send you:
- 1 Lemon
- 1 Shallot (or onion)
- 400g Diced butternut squash
- 340g Radiatore
- 2 Roasted peppers
- 30g Minced roasted garlic
- 60ml Mascarpone
- 50g Grana Padano (contains rennet)
- 120ml Heavy cream
Contains: Eggs • Milk • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
27 g
Saturated Fat
13 g
Sodium
300 mg
Total Carb
84 g
Sugars
12 g
Protein
18 g
Fibre
5 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.
Mise en place
- Meanwhile, halve, peel and thinly slice the shallot.
- Thinly slice the roasted peppers.
- Halve the lemon; juice ½ and quarter the remaining ½.
Cook the squash
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the squash, shallot and S&P. Sauté, 3 to 4 min., until partially cooked.
- Add 4 tbsp water and cook, covered, 4 to 5 min., until tender.
Make the sauce & combine the pasta
- Increase the pan to medium-high.
- Add the cream, garlic, roasted peppers and S&P. Cook, stirring occasionally, 1 to 2 min., until slightly thickened.
- Add the pasta, mascarpone, lemon juice and ¼ of the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the pasta between your bowls.
- Sprinkle with the Grana Padano.
- Garnish with the lemon wedges. Bon appétit!
