Roasted Bell Pepper and Garlic Cream Butternut Squash Agnolotti

Butternut squash agnolotti are delicate pasta pillows filled with sweet squash purée. When paired with tender strips of roasted bell pepper and a rich, cheesy garlic cream sauce, they become an elegant yet effortless dinner. This dish comes together in just 35 minutes, making it perfect for a weeknight treat or a special meal without the fuss.

The magic lies in roasting the bell pepper and garlic together until caramelized, then blending them into a luscious cream sauce. Tossed with the agnolotti and finished with scallions and Parmesan, every bite is a comforting balance of flavors. Serve it with a simple side salad for a complete meal.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 400°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve the bell pepper and remove the stem and seeds. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Drizzle the bell pepper halves with olive oil, salt and pepper. Arrange them cut sides down on a lightly oiled baking sheet. Place the garlic cloves in the center of a small piece of foil, drizzle with oil and season with salt and pepper. Fold the foil into a packet and place it on the same baking sheet. Roast until the bell pepper is lightly charred and the garlic is softened, 20-25 minutes.
3. After the bell pepper and garlic have roasted for 15 minutes, add the agnolotti to the pot of boiling water. Reduce the heat to a low simmer and cook until the pasta is al dente and floats to the top, 3-5 minutes. Reserve ½ cup of the pasta cooking water (1 cup for 4 servings), then drain the agnolotti and set aside.
4. Once the bell pepper and garlic are done roasting, transfer them to a cutting board. Thinly slice the bell pepper and gently mash the garlic cloves with a fork until smooth.
5. Heat a drizzle of olive oil in the same pot used for the pasta over medium-high heat. Add the scallion whites and cook until fragrant, about 1 minute. Add ¼ cup of the reserved pasta cooking water (⅓ cup for 4 servings), the stock concentrate, cream cheese, sour cream, half of the Parmesan and 1 tablespoon of butter (2 tablespoons for 4 servings). Stir until the sauce is smooth. Stir in the sliced bell pepper and mashed garlic. Bring the sauce to a simmer and cook until slightly thickened, 1-2 minutes. Turn off the heat and season with salt and pepper.
6. Stir the cooked agnolotti into the sauce. If needed, add more reserved pasta cooking water a splash at a time until the pasta is fully coated. Divide the pasta between bowls, season with pepper and garnish with the scallion greens and remaining Parmesan. Serve immediately.

Recipe Tips

FAQ

Can I use frozen butternut squash agnolotti?

Yes, frozen agnolotti work well. Cook them according to package directions, usually a minute or two longer than fresh. Reserve pasta water as directed.

What can I substitute for the veggie stock concentrate?

You can use ¼ cup of vegetable broth or a teaspoon of bouillon paste dissolved in a little water. Adjust salt accordingly.

Can I make this dish ahead of time?

The sauce and roasted vegetables can be prepared a day in advance. Reheat gently and toss with freshly cooked agnolotti just before serving.