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Healthy Kale Squash Mushroom Pasta

Healthy Kale Squash Mushroom Pasta

This Healthy Kale Squash Mushroom Pasta is creamy and silky, with roasted butternut squash ribbons, sautéed mushrooms, tender kale, and a sprinkle of Parmesan for bright savory notes. Ready in about 30 minutes, it’s a quick weeknight dinner that holds a pleasant al dente bite when you check the pasta early.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • 1 box fettucine pasta
  • 1/2 large butternut squash peeled
  • 1 teaspoon olive oil
  • 2 tablespoons butter unsalted
  • 1 cup kale washed, fresh
  • 1/2 cup mushrooms sliced
  • 2 cloves garlic
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 1 teaspoon oregano dried leaves
  • pinch red pepper flakes optional, but recommended
  • 1/4 cup parmesan grated

Instructions

  1. Preheat the oven to 375 degrees F. Using a vegetable peeler, peel the butternut squash into thin ribbons; don’t worry if they vary in size.
  2. Spread the squash ribbons in a single layer on a parchment-lined baking sheet, season with a pinch of salt and drizzle with the olive oil, then roast for about 10 minutes until just beginning to soften.
  3. Meanwhile, start cooking the fettuccine according to the box directions.
  4. Preheat a cast-iron or non-stick skillet over medium heat and add the butter.
  5. When the butter melts, add the mushrooms, kale, and garlic; season with a pinch of salt and the dried oregano and sauté for 2 minutes until the vegetables soften slightly.
  6. Add the heavy cream and reduce the heat to medium-low, then season the cream mixture with salt and black pepper.
  7. Once the pasta is done, drain it and reserve about 1/2 cup of the pasta water to adjust the sauce consistency.
  8. When the roasted squash is ready, add the ribbons to the cream and vegetable mixture.
  9. Toss the cooked pasta into the creamy vegetable mixture and thin the sauce with some of the reserved pasta water until it reaches your preferred thickness.
  10. Stir in the grated Parmesan and a pinch of red pepper flakes if using, then toss to combine.

Notes

Adding a bit of pasta water to the skillet when tossing helps to thicken the sauce.
Feel free to use Hokkaido or Kabocha squash instead of butternut.
Cook your pasta according to the directions on the package but start checking it for doneness 2 minutes earlier for that al dente bite