Roasted butternut and mascarpone take advantage of scrumptious and velvety creamy sauce to coat pasta. Serve this with pan-fried mushrooms, toasted pumpkin seeds, crispy sage and Parmesan for a comfortable autumnal deal with.
A refreshing change from the ever-present tomato or cream-based sauce varieties, this recipe is customized from my first cookbook. I included fried bacon and crispy prosciutto within the authentic rendition.
Right here, for the sake of conserving it vegetarian, I’ve topped it with toasted pumpkin seeds and crispy fried sage leaves. It’s so scrumptious!
Why this roasted butternut and mascarpone sauce works?
That is one among my all-time favorite pasta recipes and I can simply spoon the sauce proper out of the pan.
Roasting the butternut till the sides are caramelised offers them a scrumptious and intense flavour. I minimize the items fairly small in order to maximise this.
Utilizing a mixture of mushrooms comparable to Portobello, porcini, shitake, and enoki offers this pasta sauce a tremendous umami flavour which balances out the sweetness of the butternut sauce.
Pan-frying the mushrooms in butter and thyme provides an earthy nutty flavour.
Mascarpone is actually triple cream so this provides a tremendous richness and silky texture. Though fairly a calorie intense, it’s price each one among them as a particular deal with. Use wherever from 150 – 200 grams. It will rely upon the dimensions of your butternut.
Parmesan cheese provides a salty dimension and clearly unbelievable flavour. Add bacon or crisped-up prosciutto as per my authentic recipe and as per the directions under for an much more savoury flavour.
I really like to make use of roasted pumpkin seeds with this recipe so as to add scrumptious crunch. Pumpkin seeds and butternut squash go completely collectively.
Sage leaves fried in butter are one among my all-time favorite herb garnishes and is ideal with butternut squash on this recipe. Drizzle over a few of the brown sage butter to take this pasta to a different indulgent however very scrumptious degree.
If you’re including bacon, I recommend cooking it till crispy and including it proper on the finish. Combine half into the sauce and half scattered excessive for a beautiful crunchy texture. Adorn with oven-baked shards of crispy prosciutto.
For the mushrooms, I take advantage of a mixture of portobello, porcini and shiitake mushrooms as a result of I really like their barely chewy texture and meaty flavour, however any mushrooms will work nicely.
Tips on how to make roasted butternut & mascarpone pasta sauce with mushrooms
First, minimize the butternut into small items and toss in olive oil, salt and pepper. Scatter over a number of sprigs of thyme (you’ll be able to simply add them in entire right here) and roast in an oven that has been preheated to 200C/400F till the sides are beginning to caramelise.
Slice and pan-fry the mushrooms with butter and thyme till brown on the sides.
Add the cooked butternut to a meals processor with the mascarpone and one cup of inventory and blitz till easy.
Prepare dinner the pasta in accordance with the pack directions.
Fry the sage leaves in butter if you’re utilizing these. Drain on kitchen paper and put aside.
You wish to time issues in order that they kind of end collectively.
Add the creamy butternut sauce combination to the pan with the fried mushrooms and warmth by. Regulate seasoning and add black pepper.
Add the drained pasta to the sauce. If vital add a splash of pasta cooking water to loosen, however there ought to be greater than sufficient sauce.
Serve with a great deal of freshly grated Parmesan cheese, roasted pumpkin seeds and crispy fried sage leaves.
What to function a starter to this roasted butternut pasta:
The next dishes can be excellent entrees to this roasted butternut and mascarpone pasta dish.
This Melon, mozzarella and parma ham salad would be a light-weight and vivid starter.
A traditional Panzanella salad is at all times a good suggestion to kick off an Italian-inspired feast. Add burrata to make it extra substantial.
Nectarine and mozzarella salad with basil French dressing.
What desserts to serve with this pasta:
The next desserts can be a wonderful finish to this Italian feast:
Amarula tiramisu offers the traditional Italian dessert a South African twist.
Raspberry & limoncello ice cream is a light-weight and refreshing dessert to finish an Italian meal.
Berry cheesecake with nut crumble is a scrumptious dessert to make upfront for a cocktail party.
A number of different pasta recipes you would possibly like:
Creamy pasta with artichokes and lemon
Recipe serves 2
Roasted butternut & mascarpone pasta sauce with mushrooms
A luscious an silky pasta sauce made with roasted butternut and mascarpone served with pan-fried mushrooms, Parmesan, roasted pumpkin seeds and Parmesan cheese.
- Prep Time: 10
- Prepare dinner Time: 35
- Whole Time: 45 minutes
- Yield: 2
- Class: Vegetarian
- Technique: Oven + pan fry
- Delicacies: N/A
1 medium butternut, peeled and diced pretty small (about 4 heaped cups)
Olive oil for drizzling
Salt & freshly floor black pepper
250ml (1 cup) vegetable or rooster inventory
300gm combined mushrooms of your alternative comparable to shiitake, porcini, enoki, Portobello, sliced
1 stalk of contemporary thyme and 2tsp of stripped thyme leaves
300– 350 gms dried tagliatelle pasta (or different lengthy pasta of your alternative)
Freshly grated Parmesan, to serve
Toasted pumpkin seeds to serve (optionally available)
Fried sage leaves to serve (optionally available)
Salt & black pepper
Preheat the oven to 200°C/400F. Place the butternut and garlic on a baking tray and drizzle with olive oil, coating nicely. Season with salt and pepper and bake for 25 to half-hour or till caramelised and tender.
Mix the butternut, mascarpone and inventory in a meals processor or blender till easy. Regulate the seasoning.
Warmth a non-stick frying pan with somewhat olive oil and sauté the mushrooms till they simply begin to caramelise (about 4 minutes). Add the thyme and prepare dinner for one more minute or two.
Add the puréed butternut combination to the mushrooms and stir by.
Prepare dinner the pasta in salted water till al dente and drain, reserving a few of the cooking liquid. Add the cooked pasta to the butternut sauce and stir. If the sauce is a bit thick, add about 60ml of the pasta water to skinny it out.
Serve with freshly grated Parmesan, roasted pumpkin seeds, and sage leaves fried in butter.
*To fry the sage, soften about 30 grams of butter in a small pan and fry 6 – 8 sage leaves till beginning to crisp up. Take away from the butter with a slotted spoon and drain on kitchen paper. You may drizzle the brown sage butter over your pasta for further deliciousness
*To roast pumpkin seeds, unfold a handful of pumpkin seeds over a baking tray and roast in 200C/400F oven for a couple of minutes till they begin to crackle and go brown on the sides. You are able to do this straight after you’ve got roasted the butternut because the oven can be preheated.
Key phrases: roasted butternut, mushrooms, pasta sauce, mascarpone, recipe, Parmesan, roasted pumpkin seeds, sage
BUY MY NEW eBOOK
Discover me on Instagram & Pinterest