All things fall! This meal kit is for sweater weather lovers. Bouncy bowtie pasta noodles are tossed in brown butter, sweet roasted carrots, toasted pumpkin seeds & crumbled goat cheese.
One Size, Serves 3-4. Fresh.
Ingredients: Bowtie Pasta (Contains Wheat), Honey Thyme Vinaigrette (Thyme, Honey, White Wine Vinegar, Apple Cider Vinegar, Salt, Pepper, Olive Oil), Carrot, Goat Cheese, Toasted Pumpkin Seeds, Butter
Cooking Time: 25 Minutes
Cooking Method: Stovetop
Bring a medium-large pot of water to a boil. Season water generously with salt. Add pasta and boil for 8-10 minutes until cooked to desired doneness, we recommend to cook until the noodles are tender, yet still keeping their structure.
Place butter in a large skillet (a light coloured pan will make it easier to see the butter browning). Turn heat onto medium. Begin stirring to move the butter around as it melts. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. Once some foam begins to dissolve and you notice the specks on the bottom of the pan have browned, immediately remove the pan from heat and pour the butter into a heat-proof bowl to stop the cooking process. If left in the hot pan, the butter will burn. It should smell intensely buttery, nutty, and rich.
Return the pan to the stove and add carrots along with a drizzle of olive oil and ½ cup of water. Cook on medium high heat until all water has evaporated and carrots are beginning to soften & caramelize.
Add brown butter to pan along with cooked pasta and honey thyme vinaigrette, tossing to combine. Cook for another 2 minutes.
To serve, divide pasta evenly into portions. Top with crumbles of goat cheese & toasted pumpkin seeds. Enjoy!
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