Butternut Squash and Mushroom Pasta
Ingredients
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.
fresh goat cheese, to taste
2 cups
Roasted Butternut Squash
2 tbsp.
thinly sliced green onions
- freshly grated Kowalski's Parmesan Cheese, to taste
- chopped fresh Italian parsley, to taste
Directions
- In a large pot of unsalted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup of pasta cooking water from the pot and reserve.
- 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; set aside.
- Drain pasta; return to cooking pot.
- Add goat cheese; stir pasta and cheese together, adding hot reserved pasta water a bit at a time until sauce reaches desired consistency.
- Fold in mushrooms and squash; adjust salt and pepper to taste.
- Garnish individual portions with salt, pepper, green onions, Parmesan cheese and parsley; serve immediately.
Nutrition Note:
- This recipe is rich in vitamin C, several B vitamins, magnesium, copper, selenium and more than a day's worth of vitamin A.
