Butternut Squash Angelotti with Roasted Tomatoes & Mushrooms

My in house taste tester got called in to work nights the other day. I had planned to make homemade pizza for dinner, but since the poor guy had to go to work, I wasn’t going to make him miss homemade pizza too.

I decided to whip up some single girl pasta for myself instead.

When he works I get to use all the things he hates, like roasted tomatoes and goat cheese‼

This pasta turned out even better than I expected. I couldn’t stop eating it. It was so very good.

What you need,

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1 pkg. fresh butternut squash angelotti, or ravioli or whatever

8 smallish button mushrooms, quartered

1 pint cherry tomatoes

2 cloves garlic

¼ cup goat cheese, crumbled

¼ cup parmesan cheese

2 large handfuls of mixed baby greens, kale, chard, spinach etc.…

¼ cup fresh basil, chopped

3 tbsp. butter

Extra virgin olive oil

Salt/Pepper

Start by heating the oven to 350 degrees. Toss the mushrooms and tomatoes with about a tablespoon of olive oil and a good amount of salt and pepper. Place on a baking sheet and roast in the oven for 10-15 minutes, until tender and starting to brown up a bit. Remove from the oven and set aside.

In a large pot of salted boiling water cook the pasta according to package directions. Drain and set aside.

In a large skillet over medium heat 1 teaspoon of extra virgin olive oil and 3 tablespoons of butter.  Melt over medium heat until the butter begins to foam and turn brown. Watch it carefully, so it doesn’t burn. 

Add in the garlic and cook for 1 minute. Add in the greens and cook for 1 or 2 minutes until they are wilted.

Stir in the roasted mushrooms and tomatoes.  Add the drained pasta to the pan and stir everything to coat well.

Turn off the heat and stir in the parmesan cheese and basil. Season the pasta with salt and pepper to your taste.  Add the goat cheese and stir gently to mix everything together.

Serve right away.

I dare you not to eat the whole beautiful pan of this amazing pasta. It is so tasty. The sweet butternut squash angelotti goes so well with the nutty brown butter and roasted veggies. The goat cheese melts and makes a nice creamy sauce, it is ridiculous.

AMAZING!

Hope you like it as much as I did! I will be making it again FOR SURE!

Enjoy.

Jen