Farfalle With Butternut Squash Mushrooms And Spinach Food

FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS

Steps:

• Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
• The onions should start to brown, but without burning.
• Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
• Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
• In total, you should have cooked onions for 30 minutes.
• Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
• Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
• Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
• Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
• Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
• Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
• Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
• Add caramelized onions back to the skillet with the pasta sauce.
• Cook pasta according to package instructions. Drain.
• Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
• If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
• Serve with more shredded parmesan cheese sprinkled on top.

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE

Steps:

• Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
• Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
• Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
• Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

FARFALLE WITH BUTTERNUT SQUASH, MUSHROOMS AND SPINACH

Steps:

• Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Add butternut squash and sauté until beginning to brown, about 6 minutes. Add 1/2 cup water, cover and cook until just tender, stirring occasionally, about 8 minutes. Using slotted spoon, transfer sautéed squash to bowl.
• Add remaining 2 tablespoons olive oil to same skillet over medium-high heat. Add all mushrooms, garlic and rosemary and sauté until tender, stirring occasionally, about 8 minutes. Add white wine and bring to boil, scraping up browned bits. Remove from heat. Stir in whipping cream and nutmeg.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Add squash, mushroom sauce, spinach and Parmesan cheese. Toss over medium heat until spinach wilts, pasta is heated through and sauce coats pasta, adding reserved cooking water by 1/4 cupfuls if pasta is dry. Season with salt and pepper; serve.