Sausage and Mushroom Pasta with Butternut Squash
How’s this for a hack? Here we slice refrigerated lasagna noodles to get silky ribbons of pasta that look like they’re homemade. Pick up precubed butternut squash to save yourself peeling and chopping time.
Active: 30 min. Total: 30 min.
6 oz. reduced-fat ground pork sausage (such as Jimmy Dean) 1 (8-oz.) pkg. sliced fresh cremini mushrooms
1 cup chopped yellow onion
1 cup 1/4-inch-cubed butternut squash
3 Tbsp. chopped fresh sage
11/2 Tbsp. chopped garlic
1/3 cup dry white wine
8 oz. refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips
1 cup unsalted chicken stock 3 Tbsp. heavy cream
1/2 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
1/2 cup finely chopped fresh flat-leaf parsley
3 Tbsp. unsalted roasted pumpkin seed kernels (pepitas), chopped
2 Tbsp. pecorino Romano cheese, grated
1 tsp. lemon zest
1. Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.
2. Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.
3. Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.
4. Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.
SERVES 4 (serving size: 11/1 cups pasta and 11/2 Tbsp. parsley mixture) Calories 333; Fat 16g (sat 7g, unsat 6g); Protein 16g; Carb 28; Fiber 3g; Sugars 4g (added sugars 0g); Sodium 666mg; Calc 11% DV; Potassium 11% DV