Pappardelle with Squash, Mushrooms, and Spinach

Ingredients for Pappardelle with Squash, Mushrooms, and Spinach

• 350g pappardelle or fettuccine pasta

• 110g (1 stick) butter, divided

• 675g 1/2-inch cubes butternut squash (from 450g squash)

• 230g fresh shiitake mushrooms, stemmed, caps sliced

• 1 1/2 tablespoons chopped fresh sage

• 1 5- to 170g package baby spinach

• 3/4 cup grated Parmesan cheese, divided

How to make Pappardelle with Squash, Mushrooms, and Spinach

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 240ml pasta cooking liquid.

Meanwhile, melt 60g butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 60g butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 60g cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 60ml fuls if dry. Sprinkle with 30g cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.