with Truffle Salt and Lemon-Pine Nut Gremolata
Ingredients: Lasagna sheets (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Cauliflower • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Butternut squash • Leek • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Pine nuts • Herb mix (parsely, thyme) • Truffle sea salt (sea salt, black summer truffle, flavors).
Allergens
Utensils
Tags
Lasagna Sheets
360 g
Butternut Squash, cubes
170 g
Cauliflower
285 g
Lemon
1 unit(s)
Leek
1 unit(s)
Parsley and Thyme
14 g
Cream
237 mL
White Cooking Wine
4 tbsp
Panko Breadcrumbs
0.165 cup
Truffle Sea Salt
1 g
Pine Nuts
14 g
Butter*
1.5 tbsp
Oil*
1 tbsp
Salt*
0.25 tsp
Pepper*
0.25 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Strip 1 tsp (2 tsp) thyme leaves from stems.
- Cut any large cauliflower into 1-inch pieces. To a parchment-lined baking sheet, add cauliflower, squash, thyme leaves and 1 tbsp (2 tbsp) oil. Season with salt and pepper. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Toss to coat.
- Roast in the middle of the oven for 20-24 min, stirring halfway, until veggies are tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, bring a large pot of salted water to a boil over high.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Thinly slice leeks.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) butter. Swirl pan until butter melts.
- Add half the panko and half the pine nuts (use all of both for 4 servings). Season with salt and pepper. Cook for 2-4 min, stirring often, until golden. Transfer to a medium bowl.
- Stir in parsley and lemon zest.
- Reheat the same pan over medium.
- Add 1 tbsp (2 tbsp) butter and leeks. Season with salt and pepper. Cook for 2-3 min, stirring often, until leeks are tender and golden.
- While leeks cook, cut the lasagna sheets width-wise into short 1/2-inch-wide strips. (TIP: Use scissors for easy cutting!)
- To the leeks, add white wine. Cook for 1-2 min, stirring often, until slightly reduced.
- Add cream, lemon juice and truffle salt to the pan with leeks. Cook for 2-4 min, stirring occasionally, until sauce thickens slightly.
- While sauce cooks, add pappardelle to the boiling water. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain pappardelle.
- To the pan with sauce, add papparadelle, reserved pasta water and half the roasted veggies. Cook for 1-2 min, stirring often, until coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Divide pasta between bowls.
- Top with remaining roasted veggies.
- Sprinkle gremolata over top.
- Squeeze a lemon wedge over top.
1230
kcal
Calories
63
g
Fat
32
g
Saturated Fat
144
g
Carbohydrate
11
g
Sugar
13
g
Dietary Fiber
28
g
Protein
215
mg
Cholesterol
700
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
225
mg
Calcium
6.5
mg
Iron
