Shiitake Penne With Butternut Squash Creamy Sauce

This Mushroom Penne Pasta tastes like a restaurant dish but is simple enough for a weeknight. Sweet squash, earthy shiitake mushrooms, and creamy Crème Fraîche make it bright, cozy, and comforting.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat the oven to 400 F.
2. 2Place 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. 3Transfer butternut squash into a bowl of standing mixer, add 2 ladles of vegetable broth and process until smooth. Add more broth if needed.
4. 4Bring a large pot of salted water to boil. Add Penne and cook until ready, about 10-15 minutes. Drain, and set aside.
5. 5In 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. 6Add shiitake mushrooms and cook until soft, about 5 to 7 minutes.
7. 7Add sage and cook for additional 2 to 3 minutes.
8. 8Stir in Crème Fraîche and butternut squash sauce.
9. 9Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste.
10. 10Add cooked Penne and stir until fully coated in butternut squash sauce.
11. 11Serve immediately.
12. 12Sprinkle with Parmesan cheese if desired.
13. 13Enjoy!