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An image showing 2 Method Pasta with Squash, Mushrooms and Spinach on a white patterned plate on a wooden surface, surrounded by a whole squash, spinach, cherry tomatoes, and mushrooms, with a purple background.

Pasta with Squash, Mushrooms and Spinach

Agnieszka Weiner
A pasta dish with squash, tomatoes, mushrooms and spinach that can be prepared either by ROASTING or FRYING.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients
  

  • 1 butternut squash (weighing approx. 1 kg), peeled, seeds removed and cut into 2 cm cubes
  • 3 tbsp olive oil
  • 250 g mushrooms (champignons), cut into quarters
  • 350 g cherry tomatoes halved,
  • 2 garlic cloves minced,
  • 250 g spinach
  • 2 tsp thyme
  • 400 g pasta preferably tagliatelle or pappardelle
  • salt and pepper.
  • grated Parmesan cheese for serving
  • 2 tbsp butter (for the Frying Method only)

Instructions
 

METHOD 1 - ROASTING:

  • Preheat an oven to 180 degrees (fan).
  • Place the cubes of butternut squash on a big baking tray, pour 1 tbsp of olive oil over them, sprinkle with salt and pepper, mix well (you can do it with your hands) and put to the hot oven for 20 minutes.
  • Take the baking tray out of the oven, move the squash around in case it got stuck to the bottom of the tray; push to one side; add the mushrooms and the tomatoes. Season, pour 1 tbsp o olive oil over the added vegetables and put back to the oven for further 20 minutes.
  • Approx. 5-10 minutes before the vegetables are done, cook the pasta per packet instruction. Keep half a cup of cooking water before you drain the cooked pasta.
  • In a big frying pan heat the 1 tbsp olive oil, add the garlic, spinach and fry only till wilted.
  • Add the roasted vegetables and thyme, season.
  • Pour a few tablespoons of the pasta cooking water to the baking tray in which vegetables were roasted and deglaze it. You can do it by moving a spatula to dissolve the brown residue from the bottom of the tray – this way you will get some extra flavour.
  • Pour the sauce to the pan with the vegetables, stir and mix gently with the cooked pasta.
  • Serve with grated or shaved Parmesan cheese.

METHOD 2 - FRYING:

  • In a big frying pan heat up 1 tbsp of each: oil and butter, add the mushrooms and fry them (stirring occasionally) for 5-7 minutes until golden, put aside.
  • In the same frying pan heat up 1 tbsp of oil and 2 tbsp of butter, add the cubed squash and thyme, fry on a medium heat for 15-17 minutes making sure the squash doesn’t burn. If it starts sticking too much, you may add a bit of boiled water.
  • Just before the squash is ready, cook the pasta per packet instruction. Keep half a cup of cooking water before you drain the cooked pasta.
  • Add the tomatoes to the squash and fry for 5 minutes more.
  • In another frying pan heat 1 tbsp olive oil, add the garlic, spinach and fry only till wilted.
  • Transfer the wilted spinach to the pan with the other vegetables, season and mix gently with the cooked pasta. If the dish is a bit too dry, you may add a few tablespoons of the pasta cooking water.
  • Serve with grated or shaved Parmesan cheese.
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