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Autumn-Inspired Penne

Indulge in a hearty bowl of Autumn-Inspired Penne, a creamy pasta dish featuring roasted butternut squash, earthy mushrooms, and sage, perfect for cozy evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fall, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 ounces penne pasta Feel free to substitute with other pasta shapes.
Vegetable Ingredients
  • 2 cups butternut squash, diced About half a small squash.
  • 8 ounces mushrooms, sliced Cremini or button mushrooms work great!
  • 2 cloves garlic, minced Adds flavor and aroma.
  • 1 cup vegetable broth Can substitute with chicken broth.
Sauce Ingredients
  • ½ cup heavy cream For a lighter version, use coconut cream.
  • ½ cup grated Parmesan cheese Optional but recommended for a cheesy flavor.
Cooking Essentials
  • 4 tablespoons olive oil, divided For roasting and sauce preparation.
  • 1 teaspoon dried sage Fresh is even better if available.
  • to taste Salt and pepper For seasoning.
Garnish
  • to taste Fresh parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. 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.
Cooking the Pasta
  1. 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.
Making the Sauce
  1. 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.
  2. 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.
Combining Ingredients
  1. Add the roasted vegetables and cooked penne to the skillet, tossing to coat in the creamy sauce. Sprinkle with Parmesan cheese if desired.
Serving
  1. Plate your pasta and garnish with fresh parsley. Serve immediately.

Notes

You can roast the vegetables a day in advance and reheat before adding to the sauce. For a variation, substitute vegetables for zucchini or spinach. Store leftovers in an airtight container for up to 3 days.