#cremini mushrooms
‘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 mushrooms
Ingredients
1 box Fettuccine
¼ cup yellow onion, chopped
5 tbs extra-virgin olive oil
1 medium butternut squash
3 cup veggie broth
12 oz cremini mushrooms, sliced
½ cup Parmigiano, grated
1 tbsp Italian parsley, chiffonade
TT salt and black pepper
Directions
1. 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 skillet
3. 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 instructions
5. Drain pasta drain and toss with sauce. Finish with cheese, parsley and remaining olive oil
Recipe and Photo Credit: Lorenzo Boni
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