This creamy pasta with roasted mushrooms, squash and herbs is fall on a plate and total cold-weather comfort food. Done in 30 minutes, it's a great easy weeknight meal.
Ingredients:
Pasta
- 2 cups mushrooms, sliced
- 1 tsp basil leaves, minced
- 1 sprig / 1 tsp fennel, minced
- 1 tablespoon grapeseed oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 500 grams approved-grain pasta
- 2 cups wild arugula
- 1 handful walnuts, broken into small pieces
Sauce
- 2 cups boiled and pureed squash
- 3/4 cup homemade vegetable broth
- 1/2 cup pasta water
- 2 tablespoons grapeseed oil
- Juice 1 key lime
- 1/2 teaspoon sea salt, to taste
- 1/2 teaspoon cayenne pepper, to taste
Instructions:
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Roast the mushrooms. Preheat the oven to 400°F (200°C). On a large baking sheet, toss the sliced mushrooms with 1 tablespoon grapeseed oil, basil, fennel, sea salt, and cayenne pepper. Spread evenly and roast for 18–20 minutes, until golden and tender.
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Cook the pasta. Meanwhile, cook the pasta in salted water according to the package directions. Reserve ½ cup of pasta water before draining.
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Blend the sauce. Combine the squash purée, vegetable broth, reserved pasta water, 2 tablespoons grapeseed oil, key lime juice, sea salt, and cayenne pepper in a blender. Blend until smooth, then taste and adjust the seasoning.
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Combine and serve. Return the drained pasta to the pot over low heat. Add the squash sauce, roasted mushrooms, and arugula. Stir gently until the pasta is evenly coated and the arugula has wilted. Serve hot, topped with chopped walnuts if desired.
