RICHMOND, Va. - This stand-out fall recipe is absolutely delicious and best of all, most of these ingredients are already in your fridge! Chef Ausar AriAnkh shares a festive fall pasta recipe, complete with seasonal vegetables that last. To learn more about The Kitchen Magician and how to order delicious meals for you and your family, visit his website, Facebook, or Instagram page.
Festive Fall Pasta
- 1 tablespoon olive oil
- 4 ounces Portobello Mushrooms
- 4 ounces of diced onion
- 4oz Broccoli Florets
- 8 ounces’ butternut squash, cut into 1/2-inch dice
- 1 bunch Tuscan kale, cut into 1-inch pieces
- 4oz diced red bell pepper
- 1/2 pound Cavatappi Pasta
- Freshly grated Parmesan, to taste
- 1 tsp Fresh Thyme Minced
- 4oz white wine
- 4oz of heavy cream
- Salt and pepper, to taste
- Parsley, chopped for garnish
1. Preheat your oven at 400°F, peel squash and cut in half lengthwise. Place squash on a sheet pan, drizzle with the olive oil and rub with salt and pepper, and roast for 45 minutes to an hour. Remove squash from the oven. Allow squash to cool and cut into a small ½ inch dice.
2. Meanwhile, bring a pot of generously salted water to a boil and cook the Cavatappi Pasta according to the box’s instructions, usually 9 to 11 minutes or al dente. Drain and shock the pasta in ice water to stop the cooking process.
3. Place a sauté pan on the stove on high heat. Add olive oil, onions, and mushrooms. Sauté until onions and mushrooms are caramelized, add garlic, kale, peppers, broccoli and thyme. Cook for 1 minute. Add pasta and deglaze the pan with the white wine, add heavy cream, salt & pepper to taste. Top with parmesan and parsley. Enjoy!