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Veggie penne with squash, mushroom, cauliflower and sage cream
Butternut squash mac 'n cheese with pecan and thyme breadcrumbs
12 ounces veggie penne
2 tablespoons extra-virgin olive oil
2 cups 1 inch diced peeled butternut squash
2 cups cauliflower 1 inch florets
Freshly ground pepper
1lb oyster mushrooms, trimmed and slice
4 cloves garlic, minced
1/2 diced sweet onion
1/4 teaspoon red pepper flakes
1 cup grated Parmesan cheese
1/2 cup 35 per cent cream
1 tablespoon butter
3 tablespoons fresh sage
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve one cup cooking water, then drain.
Meanwhile, heat one tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper.
Cook, stirring occasionally, until golden and tender, about five minutes. Transfer to a plate and set aside.
Repeat with the cauliflower
Add the remaining one tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about five minutes.
Add the butter , sage garlic, onion and red pepper flakes. Cook, stirring, until the onion softens, about two minutes.
Add the pasta, squash and 1/4cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through, one to three minutes.
Stir in the cream and reduce by 1/2 then stir in 1/2 cup parmesan, add some of the remaining cooking water to loosen if desired. season with salt and pepper.
Top with the remaining 1/2 cup parmesan serve.
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