Pappardelle with Gorgonzola Cream Sauce and Squash Puree

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Main Dish
Pappardelle with Gorgonzola Cream Sauce and Squash Puree

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Recipe Data

8
Servings
15min
Prep
50min
Total

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Description

Sweet butternut squash and tangy gorgonzola blue cheese makes for a tasty vegetarian weeknight meal that won’t have you missing the meat.

Click to watch Chef Edi make his Pappardelle with Gorgonzola Cream Sauce and Squash Puree

For more recipes from Chef Edi, visit HSTV.com.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
2 package(s)(8.8-oz. each) Bella Italia fresh pappardelle pasta
3 tbsp.Gustare Vita olive oil, divided
2 clove(s)garlic , minced
1 tsp.Hy-Vee red pepper flakes
2 lbs.butternut squash, peeled, seeded, and chopped
Hy-Vee salt
Hy-Vee ground black pepper
¼ c.Hy-Vee unsalted butter
1shallot, thinly sliced
2 c.Hy-Vee heavy whipping cream
4 oz.Gorgonzola Dulce cheese, chopped
¼ c.Italian parsley, finely chopped, plus additional for garnish
3green onions, sliced, plus additional for garnish
1 pinch(es)Hy-Vee ground nutmeg
Hy-Vee chopped walnuts, for garnish

Things To Grab

  • Large stock pot
  • Colander
  • 2 large skillets
  • Immersion blender
  • Whisk

Directions

  1. Cook pappardelle pasta according to package directions. Drain, reserving 1/3 cup pasta water. Set aside and keep warm.

  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook 30 seconds to 1 minute. Add butternut squash and season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Add reserved 1/3 cup pasta water and cook additional 5 minutes or until squash is very tender. Once squash is tender, remove from skillet and place in a large bowl. Use an immersion hand blender to blend squash in to a puree.

    Hyvee Culinary Expert Tip
    If you do not have an immersion blender, you can also use a food processor or blender to make the butternut squash puree.
    HSTV EdItalianChef Edi, EdItalianHSTV Personality
  3. In another large skillet over medium heat, add butter and remaining 1 tablespoon olive oil. Once oil begins to shimmer, add sliced shallots and season with salt and pepper. Saute 2 to 4 minutes or until softened.

  4. Add heavy whipping cream to shallots all at once. Bring to a simmer. Whisk in gorgonzola cheese. Continue to whisk and simmer for 10 minutes or until cheese is completely melted and sauce has slightly thickened. Stir in nutmeg, parsley, and green onions, remove from heat.

  5. Stir butternut squash puree into warm gorgonzola cream; whisking until well combined. Add cooked pasta and toss until coated. To serve, garnish each plate with additional parsley, green onions, and walnuts, if desired.

Nutrition facts

Servings

660 Calories per serving

Amounts Per Serving

  • Total Fat: 38g
  • Cholesterol: 130mg
  • Sodium: 230mg
  • Total Carbohydrates: 63g
  • Protein: 15g

Daily Values

0%
Iron 20%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 10%

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