Fall Pasta: Roasted Garlic, Butternut, Shiitake, Sage

fall-squash-pasta-garlic5Cozy up to a warm bowl of fall pasta this week. Switch out red sauce to indulge your cravings for the flavors of fall with this Roasted Garlic Butternut Shiitake Pasta. Creamy roasted garlic coats the warm bow-tie pasta and sweet citrus accents mingle with sage, shiitake and those buttery chunks of roasted butternut squash. Add in some rustic beans or lentils to complete this fall harvest meal. This is one of my favorite pasta flavor combos for fall!..

Roasted Garlic Butternut Shiitake Pasta
vegan, serves 4+

2 cups Citrus Butternut Squash – recipe here
6 cups cooked pasta – any variety will work
1 clove garlic – olive oil roasted (see instructions)
1 1/2 cups shiitake mushrooms, sliced
1/4 tsp salt (for mushrooms)
5-6 leaves fresh sage, finely chopped
extra virgin olive oil
1 orange
1/4 tsp black pepper

optional: for a ‘creamy’ accented pasta, fold in 2 Tbsp of Vegan Mayo, 2 Tbsp plain hummus OR 1/4 cup of butternut squash puree. A creamy accent can make this pasta even more cozy!
also optional: a few sprinkles of nutritional yeast – or another add-in to give a “cheezy” accent.

Another wonderful add-in would be some rustic white cannellini beans or lentils to add additional protein.

To Make:

1. Roast the garlic in the oven. How: Slice off top tips of whole garlic clove. Place clove in foil, drizzle with olive oil and close foil up into a tight packet. Bake for 20 minutes at 400 degrees. Set aside to cool a bit.

2. Prepare the butternut squash (as directed here with vegan butter and orange juice accents) – or use your own recipe.

3. Boil and drain pasta. Set aside.

4. Saute the shiitake mushrooms in olive oil – lightly. Add a dash of salt.

5. You are ready to toss and serve the pasta! Add the pasta to a large serving bowl. Add the juice of one orange and a few grates of the orange zest. Toss. Add in 2-3 Tbsp of olive oil and the fresh sage. Toss. Next, add in the roasted garlic cloves – they should squeeze free from the crusted clove skins easily. Toss well again. Lastly, fold in the mushrooms and butternut squash. Add black pepper to taste.

Serve warm!

Looking for more ways to use up your seasonal squash? Try these 16 recipes!

Article Posted 5 years Ago

Videos You May Like