STYLE

Squash, mushrooms and Italian cheese give penne dish flavour and goodness

01/19/2012 02:17 EST | Updated 03/20/2012 05:12 EDT
This tasty and easy-to-make pasta gets its flavour and goodness from butternut squash, oyster mushrooms and Piave cheese as well as whole-grain penne.

Piave is a cow’s milk cheese made in the Belluno region of Italy. It has a slightly sweet tasting flavour which when aged develops an intense, full-bodied flavour. It resembles a young Parmigiano-Reggiano. It can be found in specialty Italian cheese shops.

Squash Penne

30 ml (2 tbsp) extra virgin olive oil

375 ml (1 1/2 cups) diced butternut squash (small dice)

1 pkg (375 g) whole-grain penne

250 ml (1 cup) oyster mushrooms

15 ml (1 tbsp) finely shaved chives

50 ml (1/4 cup) grated Piave cheese or Parmigiano-Reggiano

Salt, to taste

In a large saute pan, place olive oil and heat over medium. Season butternut squash with salt and saute until lightly golden brown.

While squash cooks, cook penne according to package directions, but remove from heat just before pasta is al dente. Drain. Reserve 50 ml (1/4 cup) of the pasta cooking liquid when draining. Set aside.

Add oyster mushrooms to pan with squash. Add reserved pasta cooking liquid and continue to cook for a few minutes, letting flavours develop.

Combine pasta in pan with squash and mushrooms. Cook until pasta is tender and remove from heat.

Toss with chives and grated cheese.

Makes 4 to 6 servings.

Source: Barilla, www.barilla.ca.

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