Butternut Squash & Wild Mushroom Rotini
Rate this recipe
4.5/5
(14 Votes)
Ingredients
- 1 T olive oil
- 1 small onion, diced
- 1.25 lb Sweet Italian turkey sausage, removed from casings
- 6 oz wild mushrooms {the package I used had cremini, shiitaki & yellow oyster}
- 2 C butternut squash, cut into about 1/2" cubes
- 1 1/2 C water
- 24 oz jar pasta sauce {I used Prego brand}
- 1 T blend of herb mix {I used 1 t each dried oregano and basil, 1 t fresh rosemary}
- 1 lb whole wheat rotini noodles
- 1/2 C shredded Parmesan cheese
- Salt and pepper to taste
Details
Adapted from cookincowgirl.blogspot.de
Preparation
Step 1
In a large skillet, heat the olive oil over medium heat and add the onion; sauté for a few minutes until softened. Add the sausage and break up with a wooden spoon or spatula, Cook until done. Add the mushrooms and sauté for a few minutes. Add the cubed butternut squash and season with salt and pepper. Add the water and cook thoroughly for about 7 minutes. Add the pasta sauce and herb mix and bring to a simmer.
Meanwhile, cook the pasta according to directions. Drain and add to the dish and stir. Lastly, stir in the cheese and serve. Top with more cheese if you want. {I always do}.
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