Indulge your senses in a symphony of flavors with our Roasted Butternut Mascarpone Pasta Sauce with Mushrooms! This creamy, dreamy sauce is not just a dish; it's an experience that transforms simple pasta into a gourmet meal. Imagine the sweet, nutty essence of roasted butternut squash mingling with the rich creaminess of mascarpone and the earthy notes of sautéed mushrooms. Perfect for cozy dinners or impressing guests, this recipe will have everyone asking for seconds! Ready to elevate your pasta game? Dive into this delightful recipe that promises to warm your heart and tantalize your taste buds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mascarpone cheese
- Salt and pepper to taste
- 1 pound pasta of choice
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Peel and cube the butternut squash into roughly 1-inch pieces. Toss the cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast the butternut squash in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are golden brown and the squash is tender when pierced with a fork.
- While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-6 minutes until the mushrooms are golden and have released their moisture.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Remove the roasted butternut squash from the oven and transfer to the skillet with onions and mushrooms.
- Add mascarpone cheese to the skillet and stir gently to combine. If the sauce seems too thick, use some reserved pasta water to reach desired consistency.
- Season the sauce with additional salt and pepper to taste. Gently fold in the cooked pasta, ensuring every strand is coated with the creamy sauce.
- Serve hot, garnished with fresh torn basil leaves. Optional: sprinkle with grated Parmesan cheese if desired.
Tips
- Choose the Right Pasta: While this recipe works well with any pasta, opt for shapes like fettuccine or pappardelle that can hold onto the creamy sauce beautifully.
- Perfect Roasting: Make sure to cut the butternut squash into uniform pieces for even roasting. Tossing it halfway through ensures it caramelizes perfectly on all sides.
- Mushroom Variety: Feel free to mix different types of mushrooms, such as cremini, shiitake, or portobello, for added depth of flavor.
- Reserve Pasta Water: Always reserve some pasta cooking water before draining. This starchy water is a secret weapon for achieving the ideal sauce consistency!
- Garnish with Fresh Herbs: Don’t skip the fresh basil garnish! It adds a burst of freshness that complements the rich sauce beautifully.
- Make It Ahead: This sauce can be made in advance and stored in the fridge for up to 2 days. Just reheat gently and toss with freshly cooked pasta before serving.
- Add Protein: For a heartier meal, consider adding grilled chicken or sautéed shrimp to the dish for extra protein.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 15g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
