claire freehafer

ingredients

• 18 oz butternut squash agnolotti
• 2 bell peppers, halved
• 4 scallions, thinly sliced, separated
• 4 cloves of garlic
• vegetable stock concentrate
• 4 tbsp sour cream
• 4 tbsp cream cheese
• ½ cup parmesan cheese
• 5 tsp olive oil
• 2 tbsp butter
• 2 tsp vegetable oil

instructions

1. adjust rack to top position and preheat oven to 400 degrees. bring a medium pot of salted water to a boil. halve bell pepper; remove stem and seeds.

2. drizzle bell pepper halves with olive oil, salt, and pepper; arrange cut sides down on a lightly oiled baking sheet. place garlic cloves in the 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 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 pot of boiling water; reduce to a low simmer. cook until al dente and floating to the top, 3-5 minutes. reserve 1 cup pasta cooking water, then drain and set aside.

4. once bell pepper and garlic cloves are done roasting, transfer to a cutting board. thinly slice bell pepper and gently mash garlic with a fork until smooth.

5. heat a drizzle of olive oil in pot used for pasta over medium-high heat. add scallion whites; cook until fragrant, 1 minute. add ⅓ cup reserved pasta cooking water, stock concentrate, cream cheese, sour cream, half the parmesan, and 2 tbsp butter; stir until smooth. stir in sliced 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 sauce. if needed, add more reserved pasta cooking water a splash at a time until pasta is fully coated. divide between bowls. season with pepper. garnish with scallion greens and remaining parmesan and serve.