Butternut squash fettuccine with mushrooms

This is the season for a delish pumpkin soup, and…. the season for butternut squash fettuccine.
I love autumn food, don’t you? everything is nice and warms you up, giving you that comfort you can only get with a lovely homemade meal. Even better if you are in company of your loved one.

What to say? I’ve made the ultimate comfort food meal just the other day.
A butternut squash fettuccine pasta with mushrooms, a lovely combination of earthy ingredients.

Instead of using the butternut in chunks I ve used it to make a delicious, velvety cream. The result was amazing.

Chestnuts closed cup mushrooms brought this fettuccine pasta dish to an even better level.
You will be the judge of that I guess, I’ll leave you with my butternut squash fettuccine & mushroom recipe.

Let’s get started!

If you make this recipe, I would love to see your photos!
Tag me @foodtoheartblog on Instagram when you are sharing your fantastic plates!
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butternut squash fettuccine

Ingredients for 2 serves of butternut squash fettuccine

150gr fettuccine pasta
200gr butternut squash
200gr mushrooms
1/2 chopped white onion
1 garlic clove
100ml hot water
4tbsp full creme fraiche
grated parmesan cheese
olive oil
salt
thyme
black pepper
nutmeg
dried parsley

 

 

Butternut fettuccine with mushrooms: get it done!

First of all you need to peel and dice up both the butternut and the onion.
Set the butternut aside for now and grab a large frying pan.

Pour a good amount of olive oil in the pan and let it warm up over medium heat.
Add the onion, then fix with salt, pepper, thyme and a good pinch of grounded nutmeg.
Finally, add the butternut squash dices into the pan and give everything a quick stir.

Let go for a couple of minutes, stirring occasionally so that it doesn’t stick to the bottom of the pan.
Add about 100ml of hot water to the butternut, give it a stir and let cook over gentle heat until all the water is gone.

Once the squash is soft, trasfer everything into a food processor.
Add about 4 table spoon of creme fraiche to it, and let the blender do the rest.
If you find the cream to be too thick, add a little bit of hot water to it.
Blend until smooth, then set aside for a second.

It’s time to prepare the mushrooms.
Give them a quick wash then slice them up with a sharp knife.
Pour some olive oil in a clean fryin pan, then add your mushrooms to it.
Fix with salt and pepper, then let is soften for a couple of minutes.
When it’s ready take the pan off the heat and set aside.

 

Butternut fettuccine: last step

Bring salted water to a boil to cook your fettuccine pasta.
I have used about 150gr of pasta for two serves. just the right amount of pasta for the amount of sauce we have.

Check the pasta when it’s ready then drain it and put it back in its pan.
Grab the butternut squash sauce and the mushrooms you prepared before and add it to the pasta.

Give everything a nice stir to mix the flavours together.
Time to plate!
Sprinkle some dryed parsley and some grated parmesan on top.

Your butternut squash fettuccine with mushroom is ready.

I am looking forward to know your opinion on this! Please leave a comment and don’t forget to share…because sharing is caring.

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