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Pasta with Crispy Mushrooms, Butternut Squash, and Arugula

April 4, 2019 by fourseasonsofautumn No Comments
I love the combination of mushrooms and pasta. I add mushrooms to a lot of things, but I especially love them in this dish. A dash of truffle oil in this Pasta with Crispy Mushrooms, Butternut Squash, and Arugula creates one of my all-favorites! A little truffle oil goes a long way and it ties all the other ingredients together perfectly! I’m obsessed with the flavor profile in this dish!
Pasta with Crispy Mushrooms, Butternut Squash, and Arugula

The Key To Crispy Mushrooms

You can use any assortment of mushrooms in this dish but I especially love shiitake. Portobello mushrooms would be my next favorite in this dish. The key to getting any type of mushroom crispy is not overcrowding them in the pan. Cook them in a large pan with a little bit of olive oil. You may need to do this in batches depending on the size of your pan. Allow all the moisture to cook out and the mushrooms and then cook a little longer to get them crispy.
Pasta with Crispy Mushrooms, Butternut Squash, and Arugula

Roasted Butternut Squash

Cook the mushrooms and butternut squash separately. Roast the squash, (which has been trimmed and cut in cubes). Simply drizzle with olive oil, salt, and pepper, and bake at 425 for about 20 minutes or until the squash is fork tender. I like the squash to have a little bite to it, so if you like it soft just roast a little longer to your liking.
Pasta with Crispy Mushrooms, Butternut Squash, and Arugula
Any type of tubed pasta such as penne is best in this dish. I used the Banza chickpea penne pasta this time. It’s nice to get a little extra protein from the chickpea pasta, especially in a meatless dish. Once the butternut squash, mushrooms and pasta are all cooked, this dish comes together so quickly. Some freshly grated Parmesan cheese and drizzle of truffle oil makes this extra decadent!
Pasta with Crispy Mushrooms, Butternut Squash, and Arugula
Pasta with Crispy Mushrooms, Butternut Squash, and Arugula

Pasta with Crispy Mushrooms, Butternut Squash, and Arugula

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 people

Ingredients
  

  • 8 oz shiitake mushrooms or your favorite mushroom variety
  • 1 box penne pasta
  • 1 large butternut squash, trimmed, peeled and cubed
  • 2 tbsp olive oil
  • 1 tbsp truffle oil
  • 1 cup freshly grated Parmsean cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup reserved pasta water
  • 2 cups arugula

Instructions
 

  • Arrange the cubed butternut squash on a baking sheet. Drizzle with olive oil, salt, and pepper and bake for 20-25 minutes or until fork tender. 
  • Trim hard parts from mushrooms and discard. Wipe mushrooms clean with a damp paper towel  to remove grit; cut caps lengthwise. In a large pan over medium to high heat, add 1 tbsp of olive oil. Place the mushrooms in the pan but do not overcrowd (you may have to do this in batches). Cook the mushrooms until all the moisture is gone and the mushrooms have become crispy. This may take 10-15 minutes. Set mushrooms aside. 
  • Cook the pasta al dente and reserve 1 cup of the water before draining. In a large pan add 1 tbsp olive oil and the garlic. Cook for 1-2 minutes before add the pasta, mushrooms, butternut squash, 1 tbsp truffle oil, 1/2 cup reserved pasta water, salt and pepper to taste. Mix well and toss in the arugula right before serving. Serve with a little more freshly grated Parmesan on top. 
Some other great pasta dishes by Four Seasons of Autumn

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