Farfalle with Butternut Squash, Mushrooms and Spina

Name: Farfalle with Butternut Squash, Mushrooms and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 1/2 pounds butternut squash, peeled, seeded, cut into 3/4-inch pieces (about 5 cups); 1/2 cup water; 8 ounces small portobello mushrooms (portobellini), gills scraped, cut into 1/2-inch pieces; 8 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces; 3 large garlic cloves, chopped; 1 teaspoon chopped fresh rosemary; 1/3 cup dry white wine; 1/3 cup whipping cream; 1/8 teaspoon ground nutmeg; 1 pound farfalle (bow-tie) pasta; 1 10-ounce bag spinach leaves; 2/3 cup grated Parmesan cheese

Servings: persons

4 tablespoons olive oil
2 1/2 pounds butternut squash, peeled, seeded, cut into 3/4-inch pieces (about 5 cups)
1/2 cup water
8 ounces small portobello mushrooms (portobellini), gills scraped, cut into 1/2-inch pieces
8 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces
3 large garlic cloves, chopped
1 teaspoon chopped fresh rosemary
1/3 cup dry white wine
1/3 cup whipping cream
1/8 teaspoon ground nutmeg
1 pound farfalle (bow-tie) pasta
1 10-ounce bag spinach leaves
2/3 cup grated Parmesan cheese

1
Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat.
2
Add butternut squash and saute until beginning to brown, about 6 minutes.
3
Add 1/2 cup water, cover and cook until just tender, stirring occasionally, about 8 minutes.
4
Using slotted spoon, transfer sauteed squash to bowl.
5
Add remaining 2 tablespoons olive oil to same skillet over medium-high heat.
6
Add all mushrooms, garlic and rosemary and saute until tender, stirring occasionally, about 8 minutes.
7
Add white wine and bring to boil, scraping up browned bits.
8
Remove from heat.
9
Stir in whipping cream and nutmeg.
10
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
11
Drain, reserving 1 cup pasta cooking water.
12
Return pasta to pot.
13
Add squash, mushroom sauce, spinach and Parmesan cheese.
14
Toss over medium heat until spinach wilts, pasta is heated through and sauce coats pasta, adding reserved cooking water by 1/4 cupfuls if pasta is dry.
15
Season with salt and pepper; serve.

2870

kcal

Calories

259

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 1/2 pounds butternut squash, peeled, seeded, cut into 3/4-inch pieces (about 5 cups), 1/2 cup water, 8 ounces small portobello mushrooms (portobellini), gills scraped, cut into 1/2-inch pieces, and more.

Yes, Farfalle with Butternut Squash, Mushrooms and Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farfalle with Butternut Squash, Mushrooms and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions