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Mafaldine Alfredo with Garlicky Broccolini & Buttery Hazelnuts
2 or 4 Serving Dinner

Mafaldine Alfredo

with Garlicky Broccolini & Buttery Hazelnuts

Mafaldine, also known as reginette, is a ribbon-shaped pasta. It's holds up to rich, decadent cream sauces, like this alfredo sauce with herb and garlic cashew cheese. Charred broccolini tossed with buttery, toasted hazelnuts and Aleppo chile flakes give this dish a crunchy contrast and bold flavors.

Tags: High-Protein Soy-Free Chef's Choice Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
25g
CARBOHYDRATES
76g
PROTEIN
21g

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INGREDIENTS

  1. 4 garlic cloves, peeled and thinly sliced
  2. 8 oz broccolini, chopped into bite-size pieces
  3. 2 tbsp vegan butter
  4. 1/4 cup hazelnuts, roughly chopped
  5. 1 tsp crushed Aleppo pepper (divided)
  6. 6 oz mafaldine pasta
  7. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  8. 1 tbsp olive oil*
  9. Salt*
  10. Pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
  14. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (cashew, hazelnut), wheat
Tools: Large pot, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
25g
CARBOHYDRATES
76g
PROTEIN
21g

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INSTRUCTIONS

1
Toast the garlic

Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add garlic and cook until golden brown, about 1 minute. Remove garlic with slotted spoon, leaving garlic oil in skillet for next step. (4-serving meal: use 2 tbsp olive oil)

2
Add the broccolini

Add broccolini and a pinch of salt to skillet with garlic oil and increase heat to medium-high. Cook, tossing occasionally, until bright green and charred in places, 3 to 4 minutes. Add butter, hazelnuts, toasted garlic, and just a pinch of Aleppo pepper. Cook, tossing frequently, until butter is melted, about 1 minute. Season to taste with salt and pepper.

3
Cook the pasta

Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ⅓ cup pasta water and drain. Return cooked pasta and reserved pasta water to pot. Add herb garlic cheese and toss over low heat to combine. Season to taste with salt and pepper. (4-serving meal: reserve ⅔ cup pasta water)

4
Serve

Divide mafaldine Alfredo between bowls. Top with garlicky broccolini and buttery hazelnuts. Sprinkle with remaining Aleppo pepper, if desired. Dig in!

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