Pasta with squash and mushrooms

Pasta with squash and mushrooms

Total: 40 min. | Active: 40 min.
vegetarian, healthy and balanced
Nutritional value / people: 599 kcal
, Fat: 12 g
, Carbohydrate: 97 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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olive oil, for frying
500 g mixed mushrooms (e.g. chanterelle, shiitake, oyster, button, porcini, cut into pieces)
1 onion, finely chopped
1 garlic clove, squeezed
300 g squash, cut into cubes
2 dl vegetable bouillon
1 dl single cream for sauces
a little cayenne pepper
salt and pepper to taste


500 g pasta (e.g. paccheri)
salted water, boiling
1 tbsp flat-leaf parsley, roughly chopped
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How it's done

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Heat the oil in a pan. Fry the mushrooms in batches, remove. Sauté the onion, garlic and squash in the same pan for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat. Cover the sauce and simmer for approx. 15 mins. Pour in the cream, bring to the boil, season. Return the mushrooms to the pan.


Cook the pasta in salted water until al dente, drain. Plate up the pasta and sauce, garnish with parsley.


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