Butternut Squash, Spinach, and Mushroom Penne Alfredo
Butternut Squash, Spinach, and Mushroom Penne Alfredo is a main course that serves 4. For $1.23 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 515 calories, 17g of protein, and 28g of fat. If you have butternut squash, heavy whipping cream, penne pasta, and a few other ingredients on hand, you can make it. It is brought to you by Chocolate Moosey. Many people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. 349 people were impressed by this recipe. With a spoonacular score of 82%, this dish is spectacular. Penne with Butternut Squash, Kale, and Goat Cheese {12 Weeks of Winter Squash}, Penne with Butternut Squash, and Roasted Butternut Squash With Penne are very similar to this recipe.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup roasted butternut squash puree**
1/2 cup sliced button mushrooms (roughly 4 mushrooms)
1 cup frozen spinach*
1-2 cloves garlic, minced
3/4 cup heavy whipping cream
1/4 cup chopped onion
3/4 cup grated Parmesan cheese
1/2 pound uncooked penne pasta (roughly 2 cups)
2 tablespoons butter (add 1/8 teaspoon salt if unsalted)
Equipment:
pot
colander
frying pan
bowl
whisk
blender
Cooking instruction summary:
Bring a large pot of salted water to a boil. Cook penne as directed on the package until al dente. During the last few minutes of cooking, add the frozen spinach to the boiling water. Drain everything together in a colander.Meanwhile, in a large skillet, melt the butter. Add the onions and mushrooms and cook 5 minutes or until the onion and mushrooms are soft. Transfer the mushrooms to a bowl (it's ok if some onions get mixed in).Add the garlic to the skillet and cook for 1 minute. Whisk in the cream and Parmesan cheese. Cook until the sauce thickens. Transfer the sauce to a blender along with the butternut squash puree. Blend until everything is incorporated. If it's too thick, add some more cream to thin it. Toss the sauce with the pasta, spinach, and mushrooms.
Step by step:
1. Bring a large pot of salted water to a boil. Cook penne as directed on the package until al dente. During the last few minutes of cooking, add the frozen spinach to the boiling water.
2. Drain everything together in a colander.Meanwhile, in a large skillet, melt the butter.
3. Add the onions and mushrooms and cook 5 minutes or until the onion and mushrooms are soft.
4. Transfer the mushrooms to a bowl (it's ok if some onions get mixed in).
5. Add the garlic to the skillet and cook for 1 minute.
6. Whisk in the cream and Parmesan cheese. Cook until the sauce thickens.
7. Transfer the sauce to a blender along with the butternut squash puree. Blend until everything is incorporated. If it's too thick, add some more cream to thin it. Toss the sauce with the pasta, spinach, and mushrooms.
Nutrition Information:
covered percent of daily need
