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1 Box, Barilla Gluten Free Penne
6 Tbsp, Extra virgin olive oil
1 Cup, Onion, diced 
1 Garlic Clove, chopped 
2 Cups, Butternut squash, diced
2 Cup, Shitake Mushrooms, sliced thin 
1 Tbsp, Fresh Thyme
Salt and pepper to taste
½ Cup, Parmigiano Reggiano, grated
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  • Pre-heat the oven to 425°F and toss the butternut squash and separately the mushrooms with olive oil and season with salt, pepper and thyme. 

  • Place each vegetable individually on cookie sheets and roast in the oven until fully cooked and browned, but not burnt about 15 minutes.
  • Meanwhile, in a large skillet saute the onions in olive oil and saute for 3-4 minutes. 

  • Add the garlic and saute for an additional minute.  Season with salt and pepper and set aside.  
  • Bring a large pot of water to a boil and cook the pasta according to the directions, combine all the vegetables in the skillet.
  • When the pasta is almost cooked add 1 cup of the pasta cooking water to the vegetables and bring them to a simmer. 
  • Drain and combine the pasta with the vegetables.
  • Remove the skillet from the heat and fold in the cheese and drizzle with more olive oil to finish.
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