Garlic Cream Butternut Squash Agnolotti with Roasted Bell Peppers

There’s something special about tender pasta pillows filled with sweet butternut squash purée. When you add a luscious garlic cream sauce and strips of roasted bell pepper, you get a dinner that feels both elegant and comforting. The best part? This impressive dish comes together in just 35 minutes, making it perfect for a weeknight treat or a casual dinner party.

We’ve kept the ingredients simple and the steps straightforward, so you can focus on enjoying every creamy, savory bite. Whether you’re a pasta lover or just looking for a new vegetarian favorite, this recipe is sure to become a regular on your table.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the butternut squash agnolotti and cook according to package directions until tender. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, prepare the bell pepper: cut it into thin strips. In a large skillet over medium-high heat, add a drizzle of oil and sauté the bell pepper strips until slightly charred and tender, about 4-5 minutes. Remove from skillet and set aside.
3. Reduce heat to medium. In the same skillet, add a splash of oil and the minced garlic. Cook for 30 seconds until fragrant. Stir in the veggie stock concentrate, cream cheese and sour cream, whisking until smooth. Add the reserved pasta water a little at a time to reach a creamy consistency.
4. Add the cooked agnolotti to the skillet and toss gently to coat in the sauce. Fold in the roasted bell pepper strips and sliced scallions. Season with salt and black pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese and extra scallions if desired.

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