Butternut Squash Agnolotti with Garlic Cream Sauce and Roasted Bell Pepper

There’s something magical about tender pasta pillows filled with sweet butternut squash purée. When paired with a luscious garlic cream sauce and strips of roasted bell pepper, this dish becomes an unforgettable meal. The best part? It comes together in just 35 minutes, making it perfect for both busy weeknights and special occasions.

This recipe features store-bought agnolotti, but the homemade-style sauce and roasted peppers elevate it to restaurant quality. The creamy sauce gets its richness from cream cheese and sour cream, while the roasted garlic adds a mellow sweetness. A sprinkle of Parmesan and scallion greens finishes the dish beautifully.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C) with rack in top position. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve bell pepper, remove stem and seeds. Trim and thinly slice scallions, separating whites from greens.
2. Drizzle bell pepper halves with olive oil and season with salt and pepper. Arrange cut sides down on a lightly oiled baking sheet. Peel garlic; place clove in center of a small piece of foil, drizzle with oil and season with salt and pepper. Cinch into a packet and place on same sheet. Roast on top rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
3. Once bell pepper and garlic have roasted 15 minutes, add agnolotti to boiling water; reduce to a low simmer. Cook, stirring occasionally, until al dente and floating, 3-5 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. Keep empty pot handy.
4. When bell pepper and garlic are done, carefully transfer to a cutting board. Thinly slice bell pepper and mash garlic with a fork until smooth.
5. Heat a drizzle of olive oil in the pasta pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, about 1 minute. Add ¼ cup reserved pasta water, stock concentrate, cream cheese, sour cream, half the Parmesan and 1 tbsp butter; stir until smooth. Stir in bell pepper and mashed garlic. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.
6. Stir agnolotti into the sauce. If needed, add more pasta water a splash at a time until pasta is coated in creamy sauce. Divide between bowls. Season with pepper. Garnish with scallion greens and remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any filled pasta like tortellini or ravioli works well. Adjust cooking time according to package directions.

Can I make this dish vegan?

To make it vegan, use dairy-free cream cheese, sour cream and butter and omit Parmesan or use a vegan alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.