Barilla® Gluten Free Fettuccine

with Butternut Squash & Cremini Mushrooms

Add to favorites Remove from favorites
Gluten Free

Ingredients 6 Servings

  • 1 box Barilla® Gluten Free Fettuccine
  • ¼ cup yellow onion, chopped
  • 5 tablespoons extra virgin olive oil, divided
  • 1 medium butternut squash, diced
  • 3 cups veggie broth
  • 12 ounces cremini mushrooms, sliced
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 1 tablespoon Italian parsley, chiffonade
  • Salt and black pepper to taste
Share ingredients

You copied text to clipboard:


  • Bring a large pot of water to a boil.
  • Meanwhile in a nonstick skillet sauté onion with 1 tablespoon olive oil for 3 minutes over medium heat.
  • Add butternut squash, sauté for five minutes then add broth, simmer until thoroughly cooked. Season with salt and pepper.
  • Let cool down and process half of the mixture in the blender until smooth. Put all back together.
  • Meanwhile in a separate skillet sauté mushrooms with 2 tablespoons olive oil over high heat until slightly brown, season with salt, pepper, and add to butternut mixture.
  • Cook pasta according to package directions, drain and toss with sauce.
  • Finish with cheese, parsley and remaining olive oil.
Show more