Veggie penne with squash, mushroom, cauliflower and sage cream
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
- 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.
