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Roasted Butternut Squash Pasta with Roasted Garlic and Crispy Mushrooms
55 minServes 4Nutri-Score B€€
B
55 min
55 minRoasted Butternut Squash Pasta with Roasted Garlic and Crispy Mushrooms
what you need
Ingredients
butternut squash (peeled, deseeded and cubed)Produce700 g
garlic (whole head, top sliced off)Produce1 piece
onion (peeled and quartered)Produce1 piece- mushrooms (sliced)Produce300 g
- rosemary (fresh sprigs, leaves chopped)Produce3 pieces
olive oil (for roasting and drizzling)Pantry60 ml
salt (to taste)Spices6 g
black pepper (freshly ground)Spices2 g
pasta (dried, e.g. rigatoni or fusilli)Grains400 g
milk (any kind)Dairy150 ml
pasta water (reserved from cooking, salted)Other200 ml
per serving
Nutrition
543kcal
- Carbs
- 83 g
- Proteins
- 14 g
- Fat
- 18 g
what you’ll use
Tools
Oven
Baking tray
Stockpot
Blender
Frying pan
step by step
Method
- Step 1
Roast the garlic
- Place the garlic head on a piece of foil.
- Drizzle with olive oil and season with salt, then wrap tightly in the foil.
- Step 2
Roast the vegetables
- Spread the butternut squash, onion and mushrooms on a lined baking tray and add the wrapped garlic.
- Top with rosemary, olive oil, salt and pepper and toss to coat.
- Roast until the squash is tender and the mushrooms are crispy.
- Step 3
Cook the pasta
- Cook the pasta in salted boiling water until al dente.
- Reserve some pasta water before draining.
- Step 4
Blend the sauce
- Blend the roasted butternut squash, roasted garlic and onion with the milk, salt, pepper and a splash of pasta water until smooth.
- Step 5
Combine pasta and sauce
- Add the sauce to the drained pasta and mix well.
- Stir in pasta water to loosen the sauce and bring it together.
- Step 6
Finish and serve
- Top with the crispy mushrooms and fresh rosemary.
most cooked first