This mushroom ragu with butternut squash is a delicious fall meal! The shape and texture of mafaldine is perfect for the sauce to cling to. This recipe is another one inspired by the Italian restaurant I used to work at which made my absolute favorite bolognese of all time! White pepper and fresh grated nutmeg really make a difference in flavor so I don’t recommend skipping those. This recipe makes enough for 4 people and is delicious served with a Chianti or Sangiovese.
- 1 lb Mafaldine pasta
- 8 oz baby bella mushrooms, diced
- 2 garlic cloves, minced
- 1 small shallot, diced
- 1/2 butternut squash, seeds removed, cubed
- 15 oz can cooked lentils
- 2 tablespoons unsalted butter
- 1/4 cup tomato puree
- 1/4 cup heavy cream
- 1/4 cup fresh grated Parmigiano-Reggiano
- 1 tablespoon fresh chopped parsley
- 1 tsp fresh grated nutmeg
- 2 tsp white pepper
- Kosher salt and fresh ground black pepper to taste
- Fill a large stockpot with water and 1-2 tablespoons of kosher salt and bring it up to a boil.
- Meanwhile, in a pan over medium heat, saute garlic and shallots in olive oil until translucent (about 1 minute). Add mushrooms and butternut squash. Stir to combine. Add butter and tomato puree and let simmer until squash is tender.
- When squash is tender, add lentils, parsley, nutmeg, white pepper, and salt and black pepper to taste. Stir to combine. Let simmer.
- Cook mafaldine in the boiling water until al dente. Reserve a cup of pasta water before draining.
- Pour the mushroom ragu into the pot with the drained pasta and add a splash of pasta water, the cream and Parmigiano. Use tongs to combine or toss. Taste test and add salt and pepper as needed.
- Serve with Sangiovese!