Veggie penne with squash, mushroom, cauliflower and sage cream

By Rodney Bowers
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • Kosher salt
  • 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

Directions

  1. 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.
  2. 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.
  3. Cook, stirring occasionally, until golden and tender, about five minutes. Transfer to a plate and set aside.
  4. Repeat with the cauliflower
  5. 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.
  6. Add the butter , sage garlic, onion and red pepper flakes. Cook, stirring, until the onion softens, about two minutes.
  7. 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.
  8. 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.
  9. Top with the remaining 1/2 cup parmesan serve.

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