Squash, Mushroom And Ricotta Pasta With Bacon And Fried Sage

This post is also available in: Nederlands (Dutch)

All the Autumn flavours are combined in this rich comforting pasta. Perfect for a drizzly rainy day. If you want to make a vegetarian version, swap the bacon for vegan bacon, roasted walnuts or hazelnuts.

Season: Autumn/ Winter
Servings: 4
Diet: X, (Vegetarian option: swap the bacon, Glutenfree option: use gluten free pasta)
Time: 30-40 minutes
Difficulty: Easy


Ingredients :
• 400 gr. penne or rigatoni
• 800 gr. cubes butternut squash
• 4 sprigs of rosemary
• Pinch of chili flakes
• 250 gr. diced bacon
• 2 red onions
• Splash white wine vinegar
• 2 cloves of garlic 
• 400 gr. mixed mushrooms
• Small bunch of sage
• 250 gr. ricotta cheese
• Parmesan cheese 

Preparation:
1. Preheat the oven to 200C.
2. Strip the rosemary from the sprigs and mix together with the cubes of butternut squash, a pinch of chilli flakes, salt, pepper and a splash of olive oil and spread out on a baking tray lined with baking paper. Bake for approximately 20-30 minutes.
3. Fry the diced bacon until crispy in a frying pan. Drain on kitchen paper and set aside.
4. Meanwhile, cut the red onions into halved rings and fry for 5 minutes in a frying pan over a medium heat until soft. Add a dash of white wine vinegar and let it evaporate. Chop the garlic and fry together with the red onions for 2 minutes.
5. Tear the mushrooms into strips and fry in olive oil salt and pepper in two batches. Do not stir too often so that the mushrooms can become crispy and golden brown on the outside.
6. Optional: heat a small layer of olive oil in a saucepan and when hot, add the sage leaves, fry for a few seconds and leave to drain on kitchen paper.
7. Bring water to a boil and cook the pasta according to the package. Save a glass of pasta cooking water.
8. Add all the mushrooms, red onion, bacon and pumpkin to a large pan and mix in the ricotta and a few spoonfuls of the pasta cooking water to make a creamy sauce.
9. When ready, drain the pasta. Mix the pasta with the sauce and, if necessary, add more cooking water so that the pasta is creamy. Season to taste with salt and pepper and finish with grated parmesan cheese and the fried sage.

Squash, Mushroom And Ricotta Pasta With Bacon And Fried Sage

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