Butternut Squash and Mushroom Pasta

  • 8 oz. dry whole wheat penne pasta

  • 1 tbsp. Kowalski's Extra Virgin Olive Oil

  • 8 oz. Kowalski's Gourmet Blend Mushrooms

  • - kosher salt and freshly ground Kowalski's Black Peppercorns, to taste

  • 2-3 oz. chèvre, to taste

  • 2 cups Roasted Butternut Squash

  • 2 tbsp. thinly sliced green onions

  • - freshly grated Parmesan cheese, to taste

  • - chopped fresh Italian parsley, to taste


In a large pot of unsalted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. 1/2 cup of pasta cooking water from the pot and reserve it. While pasta cooks, heat oil in a large sauté pan over medium-high heat; cook mushrooms in oil until dark brown (6-8 min.), stirring frequently. Season mushrooms with salt and pepper. Drain pasta; return to cooking pot and add chèvre. Stir pasta and cheese together, adding hot reserved pasta water a bit at a time until sauce reaches desired consistency. Fold in mushrooms and Roasted Butternut Squash. Adjust seasonings and serve immediately, garnishing individual portions with salt, pepper, green onions, Parmesan cheese and parsley.

Nutrition Information per Serving:
Total Calories: 326
Total Fat: 8 g
Saturated Fat: 3 g
Sodium: 68 mg
Fiber: 9 g

Rich in vitamin C, several B vitamins, magnesium, copper, selenium and more than a day's worth of vitamin A.