Penne pasta with butternut squash

Votes: 1

Photo of the dish: Justin Walker

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 499, total fat 14 G., saturated fats G., proteins 17 G., carbohydrates 77 G., fiber G., cholesterol mg, sodium mg, sugar G.

Penne pasta with butternut squash - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g whole-wheat penne pasta or other short multi-grain pasta
2 tbsp. extra virgin olive oil
2 cups peeled and diced butternut squash (about 225g)
Coarse salt
4 crushed cloves of garlic
Freshly ground pepper
1/4 – 1/2 tsp dried pepper flakes
1 cup finely grated Parmesan cheese (about 55 g)
3 tablespoons fresh oregano
1 medium shallot or 1/2 small red onion, finely chopped
340 g cremini mushrooms (mushrooms with unopened caps), cleaned and sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, butternut squash, Parmesan cheese, champignon mushrooms, shallots, red onion, garlic, oregano, red pepper flakes

Cooking the dish according to the recipe:

Fill a large saucepan with water, add salt, and bring to a boil. Add the pasta and cook according to package directions. Discard 1 cup of the pasta cooking water and discard the remaining water.
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

Add the pumpkin, 1/4 teaspoon salt, and a few grinds of black pepper. Cook for about 5 minutes, stirring occasionally, until the pumpkin is tender and golden. Remove the pumpkin to a plate and set aside.

Add the remaining 1 tablespoon olive oil, mushrooms, 1/4 teaspoon salt and a few grinds of black pepper to the skillet.

Sauté for 5 minutes until golden brown. Add garlic, shallot, and pepper flakes. Cook for 2 minutes, until the onion is soft.
Add the pasta, pumpkin, and 1/2 cup of the reserved cooking water to the pan. Cook, stirring, for 1-2 minutes, until heated through.

Add 1/2 cup Parmesan, then add enough of the reserved water to make the mixture thinner.

Add oregano, salt and pepper, and mix thoroughly. Sprinkle the remaining 1/2 cup Parmesan cheese over the pasta.

Categories:

recipe / Calorie content of prepared meals / Dinner / Main courses / Pasta / Vegetables and mushrooms / Pumpkin dishes / Pumpkin main courses / Food Network - recipes

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