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Creamy butternut squash pasta with sage mushrooms

Running to the Kitchen
  • 2018 minutes
  • Serves 4

INGREDIENTS

1 lb

whole wheat orecchiette pasta

1

medium butternut squash, peeled and cubed

1 lb

baby bellas/crimini mushrooms, cleaned and quartered

1 tbsp

extra virgin olive oil

1 tbsp

butter

1

shallot, chopped

1/2 tbsp

chopped fresh sage

1/4 tsp

nutmeg

1/2 cup

chicken broth

1/4 cup

heavy cream (or any kind of milk)

salt & pepper