Cozy Up with Our Autumn-Inspired Penne
As the leaves begin to change color and the air gets a little crisper, there’s nothing quite like indulging in a hearty bowl of pasta to warm your soul. If you’re searching for a comforting and flavorful dish that seamlessly merges the essence of autumn with the satisfaction of a creamy penne, then you’re in the right place! Cozy up with our Autumn-Inspired Penne—it’s not just a meal; it’s a hug in a bowl.
Why You’ll Love This Autumn-Inspired Penne
This penne dish is a delightful blend of seasonal flavors and ingredients that will make your taste buds dance. Think roasted butternut squash, earthy mushrooms, and a sprinkle of sage that whisper autumn with every bite. Perfect for a cozy night in or a weeknight dinner when you need something quick and easy to delight the family (without too much fuss!). Trust me, no one will be asking, “What’s for dinner?” after they get a whiff of this luscious meal!
Ingredients
Here’s what you’ll need to bring this autumn delight to life:
- 12 ounces penne pasta
- 2 cups butternut squash, diced (about half a small squash)
- 8 ounces mushrooms, sliced (cremini or button mushrooms work great!)
- 4 tablespoons olive oil, divided
- 1 teaspoon dried sage (fresh is even better if you’ve got it!)
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 cup vegetable broth (or chicken broth if you prefer)
- ½ cup heavy cream (you can substitute with coconut cream for a lighter version)
- ½ cup grated Parmesan cheese (optional, but let’s be honest—who would skip cheese?)
- Fresh parsley for garnish (because we all deserve a little greenery on our plates)
Step-by-Step Directions
Now that you have all your seasonal goodness ready, let’s dive into the simple steps that will lead you to penne bliss!
Preheat Your Oven: Grab your baking sheet and preheat your oven to 400°F (200°C). Ready to roast that squash until it’s tender and golden? I thought so!
Roast the Squash & Mushrooms: On the baking sheet, toss your diced butternut squash and sliced mushrooms with 2 tablespoons of olive oil, sage, salt, and pepper. Spread them out evenly and roast for about 25-30 minutes until the squash is tender and the mushrooms are nice and caramelized. (Don’t forget to flip them halfway through—they love a little turn in the heat!)
Cook the Pasta: While your veggies are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside, but don’t rinse—those starchy little noodles will help the sauce cling later.
Prepare the Sauce: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant (seriously, your kitchen is going to smell heavenly!). Then pour in the vegetable broth, bringing it to a gentle simmer. Stir in the heavy cream and let it cook for a few minutes until it thickens slightly.
Combine Everything: Add the roasted veggies and cooked penne to the skillet, tossing to coat everything in that creamy goodness. Sprinkle with Parmesan cheese if you’re feeling cheesy (and let’s be real, who isn’t?).
Serve and Garnish: Plate your pasta and finish it off with a sprinkle of fresh parsley to brighten up the meal. Voilà! Dinner is served, and your family won’t believe how easy and delicious this was.
Tips for Perfecting Your Autumn-Inspired Penne
Make It Ahead: You can roast the vegetables a day in advance. Just reheat them before adding to the sauce, and you’ve got a stress-free dinner that tastes just as good!
Substitutions: Have a picky eater at home? Feel free to swap out the veggies for their favorites—zucchini or spinach can easily step in here, too.
More Creamy Delights: If you love creamy dishes, check out our Creamy Garlic Herb Pasta, another family favorite!
FAQs
Can I substitute penne for another pasta type?
Absolutely! If you’ve got rotini or farfalle lying around, give those a whirl. Pasta shapes are just like fashion—versatile!
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a skillet, adding a splash of broth or cream to revive the creaminess.
Can I add protein?
Oh honey, yes! Grilled chicken or sautéed shrimp would be fabulous additions if you’re craving a protein boost.
As you cozy up with this delicious Autumn-Inspired Penne, remember that cooking is about love and creating moments. Whether it’s a quiet dinner with your favorite show on in the background or a lively gathering of friends (or family who eat too fast), this dish is bound to bring warmth. So grab your apron and get ready to make memories around the kitchen table with a bowl of penne that will become a seasonal favorite.
Let’s bring that autumn spirit into your kitchen one delicious dish at a time!
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"Cozy Up with Our Autumn-Inspired Penne is the perfect recipe for busy days. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!"
Autumn-Inspired Penne
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the diced butternut squash and sliced mushrooms with 2 tablespoons of olive oil, sage, salt, and pepper. Roast for about 25-30 minutes until tender and caramelized, flipping halfway through.
- While the veggies are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside without rinsing.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer. Stir in the heavy cream and cook for a few minutes until slightly thickened.
- Add the roasted vegetables and cooked penne to the skillet, tossing to coat in the creamy sauce. Sprinkle with Parmesan cheese if desired.
- Plate your pasta and garnish with fresh parsley. Serve immediately.