Autumn is my favorite food season. Loving this yummy pasta recipe from @. I made spaghetti for Ben and zoodles for me (and I ate the leftover pasta the next day! There’s nothing wrong with real pasta… I am just trying to eat more veggies lol)
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Sausage and Mushroom Pasta With Butternut Squash
2 Italian turkey sausage links
8-oz sliced fresh mushrooms
1 chopped yellow onion
2 c cubed butternut squash
3 tablespoons chopped fresh sage
2 cloves chopped garlic
1/3 cup dry white wine
Pasta of your choice
1 cup unsalted chicken stock
3 tablespoons cream (optional)
1/2 cup finely chopped fresh flat-leaf parsley
roasted pumpkin seeds
Grated parmesan cheese
1 teaspoon lemon zest
Cook pasta or spiralize zucchini.
Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled. Add wine, cook 1 to 2 minutes.
Stir stock into pan, cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.
Portion into bowls, top with parsley, seeds, cheese, and lemon zest!