Recipe by: Bon Appetit
Serves: serves 4
Prep Time: Quick & Easy


12 ounces pappardelle or fettuccine pasta

1/2 cup salted butter, divided

3 cups 1/2-inch cubes butternut squash (from 1-pound squash)

8 ounces cremini mushrooms, sliced

1 1/2 tablespoons sage, chopped

1 5-to-6-ounce package baby spinach

3/4 cup lactose-free parmesan block, grated and divided

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1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

2. Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. 

3. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. 

4. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. 

5. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.