Fall Medley Pasta

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Preparation time: 1 hour and 15 minutes
Cooking time: 20 minutes

Difficulty: Medium - experience needed
Serves: 6

Dietary guidance: v n 

Tags: pasta · italian · mushrooms · butternut · squash · sage ·


6 tbsp. Olive oil
1 butternut squash- peeled, seeded and cut into cubes
1 pack of fresh mushrooms
Sage (some people can find sage very intense, so you pick exactly how much you want to use)
1 box of rotini
Cream (for just a splash!)


First, prepare a pan over medium heat with 2 tbsp. olive oil, a dash of salt and pepper (quanto basta) and add your already cut butternut squash cubes. Cook until tender for around 30 minutes, you don’t want them getting to soft and turning into mush.

While that is cooking, clean and slice your mushrooms. Prepare another pan over medium heat with 2 tbsp. olive oil, salt and pepper and add the mushrooms. Cook for around 25 minutes.

In the mean time, start boiling your pasta water. While you are waiting for the water to boil, prepare another pan with 2 tbsp. olive oil. You are going to be frying your sage leaves, so wait until the olive is hot enough to fry. Pick a large enough pan, since you will be using this to mix your pasta. Add your sage leaves to the pan. They will fry very quickly so stand by. Take the sage leaves out and put them on a plate with a napkin to absorb any excess oil.

Once the water is boiling, add your pasta. Once it is cooked, drain and add the pasta to the pan that you fried the sage in. Keep the pan on low heat. Add the butternut squash and mushrooms and mix. Make sure the olive oil coats all of the vegetables. Add a splash of cream, literally a splash! Mix again. Add the fried sage leaves to the pasta. Let me know what you think. Buon Appetito!!


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