Butternut Squash and Roasted Garlic Pasta topped with Crispy Mushrooms
One of my most viral recipes - that is also one of my favorites! It's packed with delicious veggies and a simple sauce that is warm and comforting for those colder months.
Servings 4
Ingredients
- 1 box pasta of choice (I used Paccheri)
- 3 cups butternut squash, cubed
- 2 garlic bulbs
- 2 cups mushrooms, sliced
- 3 tbsp olive oil
- 1 cup parmesan cheese, freshly grated
- 1/3 cup cooking cream
- 1 cup water
- salt & pepper
Instructions
- Preheat oven to 425F degrees. Line the baking sheet with parchment paper. Bring a large pot of salted water to a boil. 2. Slice the tops off of the garlic bulbs and add to tin foil. Drizzle 1 tbsp olive oil over & salt. Wrap in tin foil and place on a baking sheet with butternut squash, mushrooms and fresh rosemary. Top veggies with olive oil, salt & pepper. Add to oven for 35-40 minutes. At the 25-minute mark, check on veggies and if the mushrooms are cooked. Remove and set aside in a bowl with rosemary.
- Cook pasta according to box instructions and reserve 1 cup of pasta water. Set it aside in a bowl.
- After veggies are roasted, add butternut squash, garlic, onion and rosemary to a blender with 1/2 (mushrooms do NOT go into the blender) of the reserved pasta water and cream and salt & pepper. Blend until smooth.
- Strain pasta and leave in pot. Add sauce over the pasta and mix together with pasta water and Parmesan cheese. Plate pasta once evenly coated and divide mushrooms up accordingly per plate. Top with black pepper and Parmesan cheese. Serve immediately and enjoy!
Notes
Don't feel like pasta? Ditch the noodles and turn the sauce into a delicious soup! All you have to do is add in more water until the mixture is the consistency that you like. After, heat it up over the stovetop; finish with heavy cream and black pepper. Serve with a toasted baguette, and enjoy!