Creamy Butternut Linguine with Oyster Mushrooms

Creamy Butternut Squash Linguine with Oyster Mushrooms is the dish of the season! So comforting on a gloomy day and perfect to share with others.

I personally love this pasta dish so much, it’s one of my favorites and it is so easy to make! You don’t want to skip on adding the Oyster Mushrooms, they add such a great flavour and meatiness to the dish.

Pasta with butternut squash on a plate

One Dish Two Ways

There are two ways of making this dish:

Option 1: Half and Half

In this option, we are blending half of the butternut into a sauce and leaving the other half as whole cubes.

Option 2: All Sauce

In this option, we are blending all of the butternut squash into a sauce.

I like both options, but you have a choice!

Never Dump the Pasta Water!

Never, ever, EVER – dump the pasta water! It’s the liquid gold to make the sauce come together, in fact, it will elevate all your pasta dishes! This is the key to getting creamy pasta without any cream.

Pasta with butternut squash on a plate
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Butternut Squash Linguine with Oyster Mushrooms

This deliciously easy cream pasta is absolutely amazing! Creamy butternut squash sauce with the meaty oyster mushroom makes this dish perfection!
Prep Time15 mins
Cook Time45 mins
Course: dinner
Diet: Vegetarian
Servings: 6 Servings
Author: Zainab Jabri

Ingredients

  • 4 cups Butternut Squash cubed
  • 2 tsp Dried Thyme
  • ½ tsp Garlic Powder
  • 1 medium Yellow Onion Sliced
  • 7 King Oyster Mushrooms Sliced
  • 453 grams Linguine no. 7 One package
  • Salt
  • Black Ground Pepper

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Peel the butternut squash, remove seeds and cut into ½" cubes. Place butternut onto the baking sheet with 1 tsp of dried thyme, ½ of garlic powder, ¼ salt, and a drizzle of olive oil. Combine together and bake in the oven for 30-40 minutes.
  • Remove butternut squash from the oven and set aside.
  • Start to cook the pasta as per package instructions in salted water until al dente. Make sure to reserve 4 cups of pasta water before straining.
  • In the meantime, sautee the onions with a ½ tbsp of olive oil and ¼ tsp of salt until softened. Remove from heat and add to a medium heat-safe bowl.
  • Add extra oil to the pan and add the sliced King oyster mushrooms to the pan with a pinch of salt. Cook until softened.
  • There are 2 options for making this dish – Option 1: Half of the butternut squash will be blended in the sauce and the other half will remain whole and tossed into the pasta. The 2nd Option: Blend all the butternut squash into the sauce.

Option 1: Half/Half

  • Add 1/2 of the butternut squash to the onions in the bowl with 1.5-2 cups of pasta water. Blend using an immersion blender.
  • Add the sauce, mushrooms, and the remaining butternut squash to the drained pasta. Combine together with another 1 tsp of thyme and salt and fresh ground pepper to taste. If the sauce is too thick add 1/4 cup of pasta water at a time to get the desired consistency.

Option 2: All Sauce

  • Add all of the butternut squash to the onions in the bowl with 2-2.5 cups of pasta water. Blend using an immersion blender.
  • Add the sauce, and mushrooms to the drained pasta. Combine together with another 1 tsp of thyme and salt and fresh ground pepper to taste. If the sauce is too thick add 1/4 cup of pasta water at a time to get the desired consistency.
  • Serve immediately with fresh Parmigiano and enjoy!
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!

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