This roasted butternut squash and portabella pasta is packed with flavor and comes together easily for a tasty weeknight dinner.
Now, we all know of my love of pasta. Because it’s such a huge part of my repertoire, I’m always looking for different recipes and interesting ways to switch it up. I guess you could say I’m a bit of a pasta mad scientist.
Just Kidding. That’s not really me. Actually, it’s Elizabeth Lee Hazen and Rachael Brown, the microbiologist and the chemist. And while they are not making pasta, I’m pretty sure they would love this recipe I’m about to share.
3 Cups butternut squash, peeled and cubed (1″)
8 0z Baby portabella mushrooms
Salt, pepper, olive oil for roasting
1 box mini or regular penne, cooked to al dente in salted water and drained
1 TBSP butter
1 TSP garlic
1 TSP Fresh, chopped tarragon
1/4 Cup Chicken stock
1/4 Cup heavy cream
1/4 Cup freshly grated Parmesan cheese, divided
Chopped Fresh parsley and additional parmesan for serving
Now, Let’s Make it!
- Pre heat oven to 400
- Place squash on a sheet pan in a single layer. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Roast for 20 minutes.
- Remove pan, add mushrooms, toss, spread evenly on pan. Continue roasting for 15-20 minutes until squash is fork tender.
- Heat pan to medium/high, add 1 Tbsp butter. Add vegetables, 1tsp minced garlic, and tarragon. Sauté for 1-2 minutes.
- Add in chicken broth, stir, sauté for 2 minutes. Reduce heat to low (or just remove your pan from the burner to finish).
- Add cream and half of the parm cheese, stir. Taste, adjust with salt and pepper.
- Add cooked pasta to sauce. top with remaining parmesan, toss. Allow pasta and sauce to come together for a minute.
- Plate and serve with fresh parsley and additional grated parmesan.
This pasta was a hit with the whole family. It has a great smoky flavor from the roasted veggies, a bite from the parmesan, and a freshness and depth from the herbs.