Pasta with Squash, Mushrooms and Spinach
A pasta dish with squash, tomatoes, mushrooms and spinach that can be prepared either by ROASTING or FRYING.
Servings Prep Time
4people 15minutes
Cook Time
50minutes
Servings Prep Time
4people 15minutes
Cook Time
50minutes
Ingredients
Instructions
METHOD 1 – ROASTING:
  1. Preheat an oven to 180 degrees (fan).
  2. Place the cubes of butternut squash on a big baking tray, pour 1 tbsp of olive oil over them, sprinkle with salt and pepper, mix well (you can do it with your hands) and put to the hot oven for 20 minutes.
  3. Take the baking tray out of the oven, move the squash around in case it got stuck to the bottom of the tray; push to one side; add the mushrooms and the tomatoes. Season, pour 1 tbsp o olive oil over the added vegetables and put back to the oven for further 20 minutes.
  4. Approx. 5-10 minutes before the vegetables are done, cook the pasta per packet instruction. Keep half a cup of cooking water before you drain the cooked pasta.
  5. In a big frying pan heat the 1 tbsp olive oil, add the garlic, spinach and fry only till wilted.
  6. Add the roasted vegetables and thyme, season.
  7. Pour a few tablespoons of the pasta cooking water to the baking tray in which vegetables were roasted and deglaze it. You can do it by moving a spatula to dissolve the brown residue from the bottom of the tray – this way you will get some extra flavour.
  8. Pour the sauce to the pan with the vegetables, stir and mix gently with the cooked pasta.
  9. Serve with grated or shaved Parmesan cheese.
METHOD 2 – FRYING:
  1. In a big frying pan heat up 1 tbsp of each: oil and butter, add the mushrooms and fry them (stirring occasionally) for 5-7 minutes until golden, put aside.
  2. In the same frying pan heat up 1 tbsp of oil and 2 tbsp of butter, add the cubed squash and thyme, fry on a medium heat for 15-17 minutes making sure the squash doesn’t burn. If it starts sticking too much, you may add a bit of boiled water.
  3. Just before the squash is ready, cook the pasta per packet instruction. Keep half a cup of cooking water before you drain the cooked pasta.
  4. Add the tomatoes to the squash and fry for 5 minutes more.
  5. In another frying pan heat 1 tbsp olive oil, add the garlic, spinach and fry only till wilted.
  6. Transfer the wilted spinach to the pan with the other vegetables, season and mix gently with the cooked pasta. If the dish is a bit too dry, you may add a few tablespoons of the pasta cooking water.
  7. Serve with grated or shaved Parmesan cheese.

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