Ingredients
- 8 ounces Pipe Rigate Pasta
- 1 small Butternut Squash
- 8 ounces Brown Button Mushrooms
- 2 Tablespoons Olive Oil
- 0.5 cup, finely diced Onion
- 1 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 1 cup Vegetable Broth
- 1 cup (see link to recipe in steps) Vegan Mushroom Gravy
- 1 teaspoon Fresh or Dried Thyme
- 2 Tablespoons, chopped Parsley
Directions
Cozy and comforting mushroom and butternut squash pasta!
This pasta dish highlights the flavor of mushroom and was created in order to repurpose the vegan mushroom gravy.
Leftovers are a big part of my household.
Instead of having to eat the same dish multiple times, it’s nice to be able to transform what one already has on hand.
Which is why I am repurposing the gravy to make it into a creamy sauce.
As this mushroom and butternut squash pasta dish is quite savory and packed with flavor, adding butternut squash not only adds color but also a hint of sweetness!
To echo the flavors that are in the vegan mushroom gravy, I am adding thyme as well as some fresh and vibrant parsley.
First, the hard squash is cooked since it takes the longest.
Next, the sauce is created with the mushrooms.
Lastly, the cooked pasta is added and stirred well so that every piece of pasta is coated in that luscious, savory and creamy sauce!
This recipe is dairy free as the sauce is made with a vegan mushroom gravy sauce.
You can use any kind of pasta, even gluten free. I love the shape of the pipe rigate, elbow pasta or shell for this dish.
Steps
1 Done | Quick PrepThis recipe was created to repurpose the vegan mushroom gravy sauce. You don't have to add the gravy but it is recommended. Peel the butternut squash then cut into small, bite-size dice. Be sure to sure a big and sharp knife for this. Using a damp cloth or paper towel, wipe the mushrooms to remove any dirt and discard any hard stems. Chop the mushrooms into bit-size pieces. I usually quarter the mushrooms. Get the remaining ingredients out and ready. Lastly, bring a large pot of water to a boil. While you are waiting for it to boil, start the next step. |
2 Done | Cook The Onion & Butternut SquashHeat a large skillet with high sides on high. Once hot, add 2 Tablespoons of olive oil and lower the heat to medium-low. Add the finely diced onion and sauté for a couple of minutes. Next, add the diced butternut squash. Stir and cook for 5 minutes. Season the butternut squash with 1/2 teaspoon of sea salt and and 1/4 teaspoon black pepper. It's always best to slightly under season in the beginning and add more salt later. Add 1 cup of vegetable broth then cover the skillet with a lid, leaving some room for steam to escape. Allow the butternut squash to cook and steam for 5-7 minutes or until fork tender. |
3 Done | Cook The PastaWhile the butternut squash cooks, attend to the pasta. First, add 2 Tablespoons of salt to the boiling water then drop the pasta into the boiling water. Check the time stated on the pasta package then set a timer. |
4 Done | Add The Mushrooms, Gravy and PastaAdd the mushrooms to the skillet, stir and cook for 5-10 minutes. Next, add the vegan mushroom gravy and the cooked pasta. Also add a splash or two of the past water to thin out the sauce. Stir to coat the pasta in the sauce evenly and turn off the heat. Get a spoon and taste for seasoning. Add more salt and/or black pepper if needed. Lastly, add thyme and parsley and stir to combine. |
5 Done | ServeSpoon the pasta into warm bowls and enjoy! Leftovers can be stored in the refrigerator for up to 4 days. |
