Mushroom Pasta with Butternut Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
311 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Pasta with Butternut Squash
Description
This recipe starts with cooking spaghetti while simultaneously sautéing onions, mushrooms, and freshly grated butternut squash in neutral oil until softened, allowing the vegetables to release their moisture and flavors. Garlic, butter, and fresh chopped sage are added near the end to infuse aroma and richness. A splash of pasta cooking water is incorporated to loosen the sauce, which is then enriched with heavy cream and freshly grated Parmesan cheese.
The final dish features tender pasta coated in a creamy sauce highlighted by the earthiness of mushrooms and sweetness from the butternut squash. The sage introduces a subtle herbal note, while seasoning with salt and freshly ground black pepper balances flavors. Cooking the garlic last avoids bitterness and preserves its flavor integrity.
This pasta can be served as a comforting main course with a side salad. Roasting the butternut squash beforehand can add depth but is optional. Using pre-cut squash makes preparation easier. A small splash of water during sautéing prevents sticking due to natural sugars in the squash.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 onion finely sliced
- 3 cups mushrooms (250g) sliced
- 4 ½ ounces butternut squash (125g) peeled and grated
- 2 garlic minced, cloves
- 1 tablespoon butter
- 2 tablespoon sage chopped, fresh
- ¼ cup heavy cream 60mls, aka double cream
- 2 tablespoons Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
- 9 ounces spaghetti 250g) ¼ cup of cooking water reserved, or other pasta
Instructions
- Cook the pasta according to packet instructions
- Meanwhile, heat the oil in a large frying pan over medium heat. Add the onions, mushrooms and squash and fry, stirring, for 10-15 minutes, or until soft and the mushrooms release their juices. Add a splash of water if it starts to stick.
- Add the garlic, butter and sage and fry for another 2 minutes, then season to taste.
- Stir in the ¼ cup of the pasta cooking water, cream and parmesan cheese and season with salt and pepper. Serve over the cooked pasta noodles.
Notes
- Butternut squash can be chopped into small cubes instead of grated for texture variation.
- Use pre-cut squash to avoid peeling and seeding when short on time.
- Add a splash of water during sauté to prevent sticking caused by natural sugars in squash.
- Fry garlic last with butter to avoid burning and bitterness.
- Roasting the butternut squash before sautéing adds an extra layer of flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 35mg | 1% |
| Potassium | 528mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3410IU | 68% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 37mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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