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Butternut Squash and Roasted Garlic Pasta Topped with Crispy Mushrooms
Butternut Squash and Roasted Garlic Pasta Topped with Crispy Mushrooms If you’re looking for a vegetarian pasta dish – you’re in the right place! This butternut squash and roasted garlic pasta topped with crispy mushrooms is one of my most popular recipes. Find the recipe below, and enjoy xx!
Butternut Squash and Roasted Garlic Pasta Topped with Crispy Mushrooms
If you’re looking for a vegetarian pasta dish – you’re in the right place! This butternut squash and roasted garlic pasta topped with crispy mushrooms is one of my most popular recipes. Find the recipe below, and enjoy xx!
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.
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!
TIPS & 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!
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Add bacon if you have it on hand (trust me) but I’ve made this recipe the last 2 years in a row and crave it every time butternut squash is in season. Thank you
I’ve made this a few times. LOVE IT!!!!!!
My partner and I have made this a regular staple in our household! We use GF pasta and DF cream, and usually add a protein [ground Italian sausage pairs perfectly]. Highly recommend!!!
In step 3 you mention adding onion and rosemary, but they are not on the ingredients list. How much of each and is the onion sautéed first? Thanks!
love this!