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butternut squash pasta

with pancetta, mushroom + sage crumble - the easiest, tastiest, most nourishing bowl of pasta you’ll make this entire fall and winter season. trust.


ingredients//

1 bag pasta

1 small butternut squash, cubed

1 red pepper, cubed

1/2 yellow onion

1 head garlic

fresh oregano

pancetta

baby bella mushrooms

fresh sage

coconut milk

salt/pepper/red pepper flakes


method//

preheat oven to 400 degrees. cube butternut squash and chop red pepper. add squash, pepper, onion, garlic, oregano + dry spices to a sheet pan with olive oil and bake until the squash is soft and there’s a little charring (around 45min)

while the veggies bake — cook your pasta and set aside. reserve 1-2 cups pasta water. then, pan fry pancetta, diced mushrooms and sage in olive oil until crispy. set aside. omit pancetta for a vegan version!

add baked veggies, onion, garlic to a blender with 1 cup pasta water and 1/2 cup coconut milk and blend until smooth. add sauce to pasta - add more pasta water little by little to smooth it out, if necessary.

plate your pasta and add your pancetta/mushroom mix on top.

ENJOY.

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