Butternut Squash and Mushroom Alfredo
Author: Maria Tadic
Recipe type: Main Dish
- 1 lb short cut pasta (shells, elbows, or orichette)
- 1 lb 1″ cubed butternut sqaush
- 2 tbsp extra virgin olive oil
- 1 lb cremini mushrooms slice/chopped into 1″ pieces
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 3 cloves of garlic minced
- ¾ cup parmesan cheese
- ¼ fat free half and half
- 1 cup reserved pasta cooking water
- 1 tsp sea salt
- 1 tsp pepper
- Fill a large pot of water and heat to boiling over high heat.
- Heat a large skillet over medium high heat. Add olive oil, mushroom and herbs and sauté until the mushrooms have released all their moisture and begin to crisp up -about 10 minutes or so. Add minced garlic the last minute of cooking – that way it wont burn!
- While you’re cooking the mushrooms, add the cubed butternut squash to the boiling water. Cook for 3-5 minutes until the squash is easily pierced with a fork. With a spider or slotted spoon, scoop out the squash and add it to the mushroom herb mixture. Toss to combine and keep over low heat.
- Bring water back up to a boil and add pasta and cook until al dente.
- Add the parmesan cheese, ½ and ½ and enough of the reserved cooking water to the squash/mushroom mixture until a nice thick sauce forms. You may need more or less pasta water, so make sure to save enough!
- Smash some of the squash with the back of a spoon – it helps create a nice thick sauce. Add hot pasta and toss together! Serve warm with a touch more parmesan cheese!