9Ingredients
670Calories
55Minutes

Ingredients

  • 1 1/3 pounds butternut squash (peeled, seeded and chopped)
  • 9 ounces portobello mushrooms (chopped)
  • 2 tablespoons olive oil
  • 2 teaspoons thyme leaves (plus additional, to serve)
  • 2 cloves garlic (unpeeled)
  • 1 pound penne pasta
  • 9 ounces tomatoes (canned or fresh, crushed)
  • 1/4 cup heavy cream
  • 1/3 cup ricotta cheese

Directions

  1. Preheat the oven to 400°F. Line a large baking pan with parchment paper. Arrange squash and mushrooms on prepared pan and drizzle with oil. Sprinkle with thyme and season to taste. Wrap garlic in foil and place on pan.
  2. Bake 30-35 mins, until squash is tender.
  3. Cook pasta in large saucepan of boiling salted water according to package directions.
  4. Squeeze garlic from skins and mash with a fork. Place garlic, 1/2 of the squash, tomatoes and cream in a blender. Add any roasting juices from mushrooms. Blend until smooth. Season to taste.
  5. Drain pasta and return to pan with squash puree; toss to coat. Add remaining pumpkin and mushrooms. Serve topped with ricotta and additional thyme.
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NutritionView more

670Calories
Sodium2%DV45mg
Fat28%DV18g
Protein41%DV21g
Carbs37%DV110g
Fiber32%DV8g

PER SERVING *

Calories670Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat7g35%
Trans Fat
Cholesterol35mg12%
Sodium45mg2%
Potassium1210mg35%
Protein21g41%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate110g37%
Dietary Fiber8g32%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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