Shiitake Penne With Butternut Squash Creamy Sauce

Ingrédients

• 8 oz penne pasta (I used Barilla Penne pasta)
• 1 medium butternut squash (peeled and diced)
• 2 tablespoons olive oil
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 12 oz shiitake mushrooms (stems removed and mushrooms thinly sliced)
• 3 cloves garlic (minced)
• 1 medium onion (finely minced)
• 15 oz vegetable broth
• 4 tablespoons Crème fraîche
• 4 tablespoons sage leaves (long leaves cut lengthwise)
• Parmesan cheese (optional, for sprinkling)

Préparation

1. 1

   Preheat the oven to 400 F.

2. 2

   Place butternut squash on a parchment lined baking sheet, season with salt and pepper and drizzle with 1 tablespoon of olive oil. Bake for 40 minutes or until tender.

3. 3

   Transfer butternut squash into a bowl of standing mixer, add 2 ladles of vegetable broth and process until smooth. Add more broth if needed.

4. 4

   Bring a large pot of salted water to boil. Add Penne and cook until ready, about 10-15 minutes. Drain, and set aside.

5. 5

   In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add onion and cook until translucent, for 4 to 5 minutes. Add garlic and cook for 30 more seconds.

6. 6

   Add shiitake mushrooms and cook until soft, about 5 to 7 minutes.

7. 7

   Add sage and cook for additional 2 to 3 minutes.

8. 8

   Stir in Crème Fraîche and butternut squash sauce.

9. 9

   Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste.

10. 10

    Add cooked Penne and stir until fully coated in butternut squash sauce.

11. 11

    Serve immediately.

12. 12

    Sprinkle with Parmesan cheese if desired.

13. 13

    Enjoy!