Description
Roasted Butternut Squash and Mushroom Fettuccine
Enjoy this deliciously creamy fettuccine tossed with roasted butternut squash, earthy mushrooms, and a light Parmesan sauce. It’s the perfect comforting pasta dish for autumn!
Ingredients
12 oz fettuccine pasta
2 cups butternut squash, cubed
8 oz mushrooms, sliced
3 tbsp olive oil, divided
Salt and pepper, to taste
2 tbsp butter
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Extra Parmesan for serving
Directions
Preheat Oven to 400°F (200°C).
Roast the Squash and Mushrooms: Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes. Add sliced mushrooms with an additional 1 tbsp of olive oil, stir together, and roast for another 10-15 minutes, until squash is tender and mushrooms are golden.
Cook the Pasta: Boil fettuccine in salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Make the Sauce: In a large skillet, heat 1 tbsp olive oil and butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer.
Add Cheese: Stir in Parmesan cheese, allowing it to melt and create a creamy sauce. Season with salt and pepper to taste.
Combine: Add the roasted butternut squash, mushrooms, and cooked fettuccine to the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
Serve: Plate the pasta and garnish with fresh parsley and extra Parmesan.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 500 kcal per serving
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