Description
This creamy mushroom pasta with butternut squash and crispy prosciutto is the perfect fall pasta dish. High-quality pasta tossed with sautéed mixed mushrooms, roasted butternut squash, a sauce that is creamy but not too heavy and then finished with crispy prosciutto.
Ingredients
Scale
- 4 cups dry Pasta Garofalo Fusilli Pasta (about two-thirds of the bag)
- 5 tablespoons extra-virgin olive oil (divided)
- 3 ounces thinly-sliced prosciutto
- 2 (heaping) cups peeled, diced butternut squash
- Kosher salt
- 1 pound mixed mushrooms (portobello, oyster, crimini, button, shiitake), cleaned and sliced/chopped
- 1 medium shallot, finely sliced and chopped
- 2 cloves garlic, peeled and minced
- 1/4 cup white wine
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- Juice of 1/2 lemon
- 1/4 cup finely chopped parsley
- 1/4 cup grated Parmesan, plus more for serving
- Freshly ground black pepper
Instructions
- Toss butternut squash in two tablespoons of olive oil and roast at 375 degrees for about 25-30 minutes, or until soft and lightly caramelized. Set aside.
- Sauté prosciutto in one tablespoon of olive oil over medium heat for about 2-3 minutes per side. Place on a plate layered with paper towels to cool and then roughly chop. Set aside.
- Bring a large pot of water to a boil and add salt. Cook pasta according to package directions.
- While squash is roasting and water for pasta is coming to a boil, sauté mushrooms and shallots over medium low heat with two tablespoons of olive oil and a generous sprinkle of kosher salt. Cook for about 15 minutes, stirring frequently. Add garlic during last two minutes of cooking, careful not to let it burn.
- Deglaze mushroom pan with white wine. Scraping bottom to get up the brown bits.
- Add butter and stir until melted in with mushrooms and wine. Add heavy cream, parmesan and lemon juice and stir until combined. Keeping cooking over low heat, until sauce thickens slightly, about 2-3 minutes.
- Stir in the cooked pasta, butternut squash and chopped parsley. Season to taste with salt and freshly ground pepper.
- Top skillet with more shredded parmesan and the crispy prosciutto.