Description
This creamy penne pasta dish combines the richness of heavy cream and Parmesan cheese with the freshness of spinach and the sweetness of butternut squash.
Ingredients
Scale
- 8 ounces uncooked penne pasta
- 6 ounces frozen spinach
- 1/4 cup (4 tablespoons or 2 ounces) unsalted butter
- 4 white button mushrooms, sliced
- 1/4 cup diced yellow or white onion
- 1 + 1/2 cups cubed butternut squash
- 1 clove garlic, minced
- 1 cup heavy whipping cream, room temperature (do not substitute)
- 3/4 cup freshly grated Parmesan cheese (not from a green can)
- 1 tablespoon lemon juice
Instructions
- Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook as directed on the package until al dente, about 10-12 minutes. Once done, add the spinach to the boiling water and cook another minute. Drain into a colander.
- While the pasta is cooking, in a large skillet over medium heat, melt 1 tablespoon butter. Add onion, mushrooms, and a pinch of salt. Cook until softened, about 5 minutes. Transfer to a bowl.
- In the same skillet (no need to clean), melt the remaining 1 tablespoon butter. Add the butternut squash and a pinch of salt. Cover and cook until softened, about 10-12 minutes. Remove the lid and add the garlic. Cook for 1 minute.
- Slowly whisk in the cream then the cheese. Bring to a boil.
- Remove from the heat then transfer to a blender (or use an immersion blender). Puree until smooth. If it’s too thick, add more cream or some pasta water to thin it.
- Pour the sauce back into the skillet then add lemon juice. Stir in the pasta and mushroom mixture leftovers in an airtight container for up to 5 days.
Notes
- This dish can be stored in an airtight container for up to 5 days.
- For best results, use high-quality ingredients, especially the cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 3g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg