Barilla® Al Bronzo® Penne Pasta with Butternut Squash and Mushrooms Recipe | US_PROD-5c467894-2643-40a4-91dc-c6c08cb94017

Al Bronzo^® Penne with Butternut Squash & Mushrooms

Name: Al Bronzo® Penne with Butternut Squash & Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 Package Barilla® Al Bronzo® Penne Rigate pasta; 1 Small yellow onion,dice; 4 Tablespoons Extra Virgin Olive Oil, Divided; 1 Medium butternut squash, diced, ½ inch; 3 Cups Vegetable Broth; 1 Pound mixed wild mushrooms; 1 Sprig of rosemary; ½ Cup Parmigiano-Reggiano cheese, grated; 1 Tablespoon Italian parsley, chiffonade; To taste Salt and black pepper

45 minutes

Weeknight Weekend Gatherings Fall Recipes Dairy/Cream Extra Virgin Olive Oil Mushroom No Meat Al Bronzo Al Bronzo® Organic Pasta Short

Savory Butternut squash and onion are simmered in a hearty vegetable broth. Sea salt and cracked black pepper are added enhancing the sweetness of the vegetables. Half of the squash mixture is blended to create a rich luxurious sauce. In a separate skillet, mushrooms are seared along with fresh rosemary and extra virgin olive oil. This dish is all brought together with Al Bronzo^® Penne pasta, fresh parsley, and grated parmesan cheese. Barilla^® Al Bronzo^® pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

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Ingredients

8 servings

1Package Barilla^® Al Bronzo^® Penne Rigate pasta

1Small yellow onion,dice

4Tablespoons Extra Virgin Olive Oil, Divided

1Medium butternut squash, diced, ½ inch

3Cups Vegetable Broth

1Pound mixed wild mushrooms

1Sprig of rosemary

½Cup Parmigiano-Reggiano cheese, grated

1Tablespoon Italian parsley, chiffonade

To tasteSalt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a large pot of water to a boil.

Step 2

Meanwhile in a nonstick skillet sauté onion with 1 tablespoon olive oil for 3 minutes over medium heat.

Step 3

Add squash and sauté for 5 minutes. Add broth and simmer until thoroughly cooked. Season with salt and pepper.

Step 4

Let vegetables and broth cool before processing half of the mixture in a blender until smooth; return to skillet.

Step 5

Meanwhile, in a separate skillet, sauté mushrooms with 2 tablespoons olive oil and rosemary over high heat until slightly brown. Season with salt and pepper; discard rosemary and set aside.

Step 6

Cook pasta according to package directions. Drain and toss with squash mixture.

Step 7

Top with mushrooms and finish with cheese, parsley, and remailing olive oil before serving.

Barilla® Al Bronzo® Organic Penne Rigate Pasta | US_PROD-1nJBuWXsDRmeeT2S053Tyg

Al Bronzo^® Penne Rigate Organic Pasta

Al Bronzo^® by Barilla^® Penne Rigate organic pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. The pasta that does Scarpetta.

Shape

Penne Rigate

Pack size

16oz

Range

Al Bronzo^® Organic Pasta

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