Pasta with butternut squash and mushrooms
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 502, total fat 12 G., saturated fats 4 G., proteins 18 G., carbohydrates 82 G., fiber 6 G., cholesterol 10 mg, sodium 453 mg, sugar 5 G.
Calories 502, total fat 12 G., saturated fats 4 G., proteins 18 G., carbohydrates 82 G., fiber 6 G., cholesterol 10 mg, sodium 453 mg, sugar 5 G.
This quick and easy pasta is filled with rich mushrooms and sweet butternut squash, which complement each other beautifully. Grated Parmesan adds creaminess to the light sauce and brings out the umami flavor of the mushrooms. You can use any type of pasta for this recipe, but the more intricately shaped it is, the more sauce it will hold.
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.
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:
- 30-60 g dried mushrooms
- 350 g of rigatoni, penne, or spaghetti pasta
- 2 tablespoons extra-virgin olive oil
- 2 cups diced peeled butternut squash (about 200g)
- 4 cloves garlic, crushed
- 1 medium shallot or half a small red onion, finely chopped
- 2 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 cup grated Parmesan (about 60 g)
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Recipes with similar ingredients: rigatoni pasta, butternut squash, mushrooms, Parmesan cheese, red pepper flakes, oregano
Cooking the dish according to the recipe:
- Soak dried mushrooms in boiling water for 30 minutes. Drain and pat dry. Bring a large saucepan of water to a boil and add salt. Cook the pasta according to package directions until al dente; discard 1 cup of the cooking water, then drain the pasta in a colander.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a plate and set aside.
- Slice the mushrooms. Add the remaining 1 tablespoon of olive oil, the mushrooms, 1/4 teaspoon of salt, and a few grinds of black pepper to the skillet. Cook, stirring occasionally, until the water has evaporated and the mushrooms are crispy around the edges, about 5-8 minutes. Add the garlic, shallot, oregano, and red pepper flakes. Cook, stirring, until the shallots are softened, about 2 minutes.
- Add the pasta, squash, and 1/2 cup of the reserved pasta water to the skillet. Cook, stirring, until heated through, 1-2 minutes. Stir in 1/2 cup of Parmesan cheese, then add enough of the reserved cooking water to loosen the sauce. Season with salt and pepper to taste. Sprinkle with the remaining 1/2 cup of Parmesan cheese.
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