Sausage and Mushroom Pasta With Butternut Squash

Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 1 1/4 cups pasta and 1 1/2 tbsp. parsley mixture)

How’s this for a hack? Here we slice refrigerated lasagna noodles to get silky pappardelle-style ribbons of pasta that look like they’re homemade. Pick up pre-cubed butternut squash to save yourself peeling and chopping time.

Ingredients

  • 6 ounces reduced-fat ground pork sausage (such as Jimmy Dean)
  • 1(8-oz.) pkg. sliced fresh cremini mushrooms
  • 1 cup chopped yellow onion
  • 1 cup 1/4-inch-cubed butternut squash
  • 3 tablespoons chopped fresh sage
  • 1 1/2 tablespoons chopped garlic
  • 1/3 cup dry white wine
  • 8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips
  • 1 cup unsalted chicken stock
  • 3 tablespoons heavy cream
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons unsalted roasted pumpkin seed kernels (pepitas), chopped
  • 2 tablespoons pecorino Romano cheese, grated
  • 1 teaspoon lemon zest

Nutritional Information

  • Calories 333
  • Fat 16g
  • Satfat 7g
  • Unsatfat 6g
  • Protein 16g
  • Carbohydrate 28
  • Fiber 3g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 666mg
  • Calcium 11% DV
  • Potassium 11% DV
  • Calories 333
  • Fat 16g
  • Satfat 7g
  • Unsatfat 6g
  • Protein 16g
  • Carbohydrate 28
  • Fiber 3g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 666mg
  • Calcium 11% DV
  • Potassium 11% DV

How to Make It

Step 1

Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.

Step 2

Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.

Step 3

Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.

Step 4

Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.

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