Receta Rotini Pasta with Roasted Butternut Squash Sauce
By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.
Which pasta recipe fits into your healthy lifestyle? Is it a simple marinara sauce, meat sauce, pesto or something altogether different? Pasta is an excellent choice for an entrée; you can add vegetables, seafood, lean meats or a combination of all of the above for a delicious meal that is also nutritious and will satisfy your hunger. Pasta cooks quickly, making it a perfect choice for families on the go.
October is National Pasta Month and the Recipe Reduxers have been challenged make a healthy pasta recipe. Not only is pasta versatile and easy to make, it is the ideal foundation for a healthy meal as it boosts energy, satisfies hunger and as I mentioned above, pasta can be paired with a wide variety of options.
Since it is fall, and winter squash seems to be just about everywhere, I decided to make a pasta dish using one of my favorites, butternut squash. I paired it with slices of roasted Portobello mushrooms to add a little bit of texture. The mushrooms are sliced thin, and roasted until they are chewy which adds an almost meat-like texture to the pasta. After Roasting the mushrooms they will shrink, here is what they will look like once they are roasted.
This recipe has quite a few steps, so if you are challenged for time, you can roast the squash and mushrooms ahead of time.
Rotini Pasta with Roasted Butternut Squash Sauce
INGREDIENTS
- 10 ounces (about 4 cups) of butternut squash cut into ¾ inch cubes
- 2 Tablespoons Olive Oil
- 4 Cloves of Garlic - chopped
- 1 Portobello mushroom sliced thin
- 1 ½ Cups of Milk
- ½ cup fresh grated Parmesan cheese
- 1 pound of whole wheat rotini style pasta
INSTRUCTIONS
Preheat Oven to 350
In a bowl, mix olive oil, one clove of chopped garlic and squash cubes.
Spread onto a baking sheet, place in oven and roast for 50 minutes to an hour – turning occasionally
Smear a small amount of olive oil onto a separate baking sheet lined with parchment paper, and spread out the mushroom slices
place in oven and roast for 10 minutes; turn them over and roast for another 5 to 10 minutes until they become dry and slightly crispy in texture.
While the vegetables are roasting, add the remaining two cloves of chopped garlic into a pan along with one tablespoon of Olive Oil
Once the garlic begins to soften, turn off the heat and gradually add the milk; whisk until mixture becomes similar in texture to an Alfredo sauce.
Stir in the Parmesan cheese and set aside.
Begin boiling the water for the pasta, and cook according to package directions
Once the squash has been roasted; allow to cool for approximately 10 minutes; place in food processor and blend until smooth.
Add the cream sauce to the squash mixture in the food processor and blend well. If sauce is too thick, add small amounts of water until it reaches desired consistency.
Pour over cooked pasta and top with hot pepper flakes and parsley.
2.5
http://simpleandsavory.com/rotini-pasta-with-roasted-butternut-squash-sauce/
Simple and Savory
Be sure to check out some of the pasta recipes below. . .