‘Tis the season for fall vegetables and butternut squash and cremini mushrooms add both nutrie
‘Tis the season for fall vegetables and butternut squash and cremini mushrooms add both nutrients and flavor to this delicious fettuccine pasta dish.Fettuccine with butternut squash and cremini mushroomsIngredients1 box Fettuccine¼ cup yellow onion, chopped5 tbs extra-virgin olive oil1 medium butternut squash3 cup veggie broth12 oz cremini mushrooms, sliced½ cup Parmigiano, grated1 tbsp Italian parsley, chiffonadeTT salt and black pepperDirections1. In a nonstick skillet sauté onion with 1 tbs extra-virgin olive oil for three minutes over medium heat, add butternut squash, sauté for five minutes then veggie broth, simmer until thoroughly cooked.2. Season with salt and pepper, let cool down and process half of the mixture in the blender until smooth and return to skillet3. Meanwhile, in a separate skillet sauté cremini mushrooms with 2 tbs extra-virgin olive oil over high heat until slightly brown, season with salt and pepper and add to butternut mixture.4. Bring one large pot of water to a boil and cook pasta according to instructions5. Drain pasta drain and toss with sauce. Finish with cheese, parsley and remaining olive oilRecipe and Photo Credit: Lorenzo Boni -- source link
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