Description
A comforting and creamy autumn pasta recipe combining tender butternut squash, savory beef, earthy mushrooms, and crunchy nuts, all enveloped in a rich cream sauce with aromatic Herbs de Provence. Perfect for a cozy dinner that celebrates seasonal flavors with wholesome ingredients like whole wheat or gluten-free pasta.
Ingredients
Pasta and Vegetables
- Whole wheat or gluten-free pasta – 320g (about 80g per serving)
- Butternut squash – 400g, peeled and diced
- Mushrooms (Paris or shiitake) – 150g, finely chopped
- Onion – 1 medium, thinly sliced
Meat and Nuts
- Ground beef or tender beef pieces – 300g
- Pecan nuts or walnuts – 50g, chopped if whole
Sauce and Seasonings
- Thick crème fraîche – 150ml
- Vegetable or beef broth (alcohol-free) – 150ml, divided
- Olive oil – 2 tablespoons
- Salt – to taste
- Black pepper – to taste
- Herbs de Provence – 1 teaspoon
Optional garnish
- Grated Parmesan cheese – for serving
Instructions
- Prepare vegetables and nuts: Peel and dice the butternut squash into small cubes. Finely chop the mushrooms and thinly slice the onion. If using whole nuts, chop them coarsely to preserve crunchiness.
- Cook pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as per package instructions until al dente. Drain and set aside.
- Sauté onions and butternut: Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until translucent, about 3-4 minutes. Add diced butternut squash and cook for approximately 10 minutes, stirring occasionally, until the squash starts to soften.
- Add mushrooms: Incorporate the chopped mushrooms into the skillet and continue to cook until tender and any released moisture has evaporated, about 5-7 minutes.
- Cook beef: Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 6-8 minutes.
- Create the creamy sauce: Pour in the crème fraîche and mix well with the beef and vegetables. Add some broth to loosen the sauce and gently simmer for 5-7 minutes until the sauce thickens slightly. Season with salt, pepper, and Herbs de Provence to taste.
- Combine pasta with sauce: Add the cooked pasta to the skillet, stirring to coat the noodles evenly with the creamy sauce. If the mixture seems too thick, add a bit more broth to reach your desired consistency.
- Add nuts: Fold in the chopped nuts just before serving to maintain their crunch.
- Serve: Plate the pasta hot, garnished with extra nuts and a sprinkling of grated Parmesan cheese if desired for added flavor.
Notes
- Use gluten-free pasta if you prefer a gluten-free dish.
- To make it vegetarian, substitute beef with plant-based ground meat or mushrooms alone and use vegetable broth.
- You can roast the butternut squash beforehand for a deeper flavor, but sautéing as instructed keeps it tender and fresh.
- Add fresh parsley or thyme as an alternative to Herbs de Provence for a different flavor profile.
- Adjust cream and broth quantities based on desired sauce thickness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
