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+ servings

Shiitake Penne With Butternut Squash Creamy Sauce

Course Main
Cuisine Italian
Servings 4
Author Iryna


  • ½ package dry Barilla Penne pasta
  • 1 medium butternut squash peeled and cubed
  • 12 oz. shiitake stems removed and mushrooms thinly sliced
  • 3 garlic cloves
  • 1 medium onion finely minced
  • 15 oz 3 ladles vegetable broth
  • 2 tablespoons olive oil
  • 4 tablespoons Crème fraîche
  • 4 tablespoons sage leaves long leaves cut lengthwise
  • salt pepper
  • Parmesan cheese optional


  • Preheat the oven to 400 F.
  • Place butternut squash on a baking sheet, season with salt and pepper and drizzle with olive oil. Bake for 40 minutes or until tender.
  • Transfer butternut squash into a bowl of standing mixer, add 2 ladles of vegetable broth and process until smooth. Add more broth if needed.
  • Bring a large pot of salted water to boil. Add Penne and cook until ready, about 10-15 minutes. Drain, and set aside.
  • In a large saucepan, heat oil over medium heat. Add onion and cook until translucent, for 4 to 5 minutes. Add garlic and cook for 30 more seconds.
  • Add shiitake mushrooms and cook until soft, about 5 to 7 minutes.
  • Add sage and cook additional 2 to 3 minutes.
  • Stir in Crème Fraîche and butternut squash sauce.
  • Season with salt and pepper to taste.
  • Add cooked Penne and stir until fully coated in butternut squash sauce.
  • Serve immediately.
  • Sprinkle with Parmesan cheese if desired.
  • Enjoy!