Description
Roasted Butternut Squash and Mushroom Fettuccine
Enjoy this deliciously creamy fettuccine tossed with roasted butternut squash, earthy mushrooms, and a light Parmesan sauce. It’s the perfect comforting pasta dish for autumn!
Ingredients
12 oz fettuccine pasta
2 cups butternut squash, cubed
8 oz mushrooms, sliced
3 tbsp olive oil, divided
Salt and pepper, to taste
2 tbsp butter
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Extra Parmesan for serving
Directions
Preheat Oven to 400°F (200°C).
Roast the Squash and Mushrooms: Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes. Add sliced mushrooms with an additional 1 tbsp of olive oil, stir together, and roast for another 10-15 minutes, until squash is tender and mushrooms are golden.
Cook the Pasta: Boil fettuccine in salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Make the Sauce: In a large skillet, heat 1 tbsp olive oil and butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer.
Add Cheese: Stir in Parmesan cheese, allowing it to melt and create a creamy sauce. Season with salt and pepper to taste.
Combine: Add the roasted butternut squash, mushrooms, and cooked fettuccine to the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
Serve: Plate the pasta and garnish with fresh parsley and extra Parmesan.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 500 kcal per serving
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Step-by-Step Guide
For best results, follow this detailed sequence. First, preheat your oven and begin roasting the squash immediately. While it roasts, slice your mushrooms and mince the garlic. When you add the mushrooms to the oven, start boiling your pasta water. The goal is to have the roasted vegetables, cooked pasta, and finished sauce ready to combine at the same moment. Use the reserved pasta water judiciously—start with a few tablespoons to loosen the sauce before adding the full 1/2 cup if needed.
Serving Suggestions
This rich pasta pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. For a protein boost, top with grilled chicken or crispy pancetta. Serve with a crusty baguette to soak up any extra sauce. A glass of dry white wine, like Pinot Grigio or Chardonnay, complements the earthy flavors perfectly.
How-to Summary
Roast cubed butternut squash and sliced mushrooms with olive oil, salt, and pepper. Cook fettuccine al dente, reserving pasta water. Sauté garlic in butter and oil, then simmer with heavy cream. Melt Parmesan into the cream to create a sauce. Toss the sauce with the pasta, roasted vegetables, and pasta water until perfectly coated. Garnish and serve.
Frequently Asked Questions
Can I make this dish ahead of time? You can roast the vegetables and make the sauce ahead, storing them separately in the fridge for up to 2 days. Reheat the sauce gently and combine with freshly cooked pasta for best texture.
What’s a good substitute for heavy cream? For a lighter version, half-and-half or full-fat coconut milk can work, but the sauce will be less rich. Do not use milk, as it may curdle.
How do I prevent the sauce from becoming greasy? Ensure your heat is at a gentle simmer when adding the cheese. High heat can cause the fats to separate. Stir constantly until the cheese is fully melted and incorporated.
Can I use a different type of pasta? Absolutely. Short, sturdy shapes like rigatoni or fusilli hold the chunky vegetables well, or try a whole wheat fettuccine for extra nuttiness.
My sauce is too thick. What should I do? This is what the reserved pasta water is for! Add it a tablespoon at a time while tossing the pasta until the sauce reaches a silky, clinging consistency.
Common Mistakes to Avoid
- Overcooking the pasta. Cook only to al dente, as it will continue to absorb sauce.
- Adding the Parmesan cheese to boiling cream, which can cause it to clump. Let the cream come off a boil to a gentle simmer first.
- Neglecting to reserve the starchy pasta water. This liquid is essential for creating a cohesive, restaurant-quality sauce.
- Crowding the baking sheet. Spread vegetables in a single layer to ensure they roast and caramelize instead of steaming.
Conclusion
This Roasted Butternut Squash and Mushroom Fettuccine is a celebration of autumn’s finest flavors, combining sweet squash and earthy mushrooms in a luxuriously simple cream sauce. By following the detailed steps and avoiding common pitfalls, you can create a stunning, comforting meal that feels gourmet yet is straightforward to prepare. It’s a versatile dish perfect for a cozy weeknight dinner or an impressive meal for guests. Enjoy the process and the delicious result!