Full with fall flavors of butternut squash and sage, this orecchiette pasta dish will provide a comforting, nutritious lunch for the whole family. This recipe comes to us from Gina Matsoukas on behalf of Pasta Fits.
Serves 4 – 6
1pound whole wheat orecchiette pasta
1 medium butternut squash, peeled and cubed
1 pound baby bellas/crimini mushrooms, cleaned and quartered
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 shallot, chopped
½ tablespoon chopped fresh sage
¼ teaspoon nutmeg
½ cup vegetable broth
¼ cup heavy cream (or any kind of milk)
salt & pepper to taste
Place the butternut squash in a large stock pot filled with water and bring to a boil. Boil the squash for about 10 minutes until fork tender.
While squash is boiling, melt the butter and olive oil in a large skillet over medium heat. Add the shallots, cook for about 1 minute, then add the mushrooms and sage.
Let cook for about 10 minutes until the mushrooms have given off all their water and start to caramelize. Once that happens, turn the heat off and set aside.
Transfer the squash to a food processor, leaving the water in the pot.
Bring the water back up to a boil and add the pasta.
Cook the pasta according to the package directions (about 10 minutes for al dente orecchiette).
While the pasta cooks, add the nutmeg, vegetable broth, heavy cream and salt & pepper to the food processor and process until smooth and sauce-like. Depending on the size of your squash, you might need a little more or less liquid. Just eye ball it until you get a sauce-like consistency.
Drain the pasta once cooked, return the pasta to the pot add the butternut squash sauce and toss to combine.
Once all the pasta is coated in the sauce, fold in the mushroom mixture.
Serve immediately and garnish with fresh Parmesan.