Campanelle Pasta With Butternut Squash, Mascarpone Cheese, And Fake Bacon
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Recipe Summary Campanelle Pasta With Butternut Squash, Mascarpone Cheese, And Fake Bacon
Sweet and savory campanelle pasta. So creamy and delicious with only 4 ounces mascarpone cheese throughout the whole dish.Ingredients | Fakes Soupa Sintagi8 ounces penne pasta, dry1 (10 ounce) package frozen diced butternut squash2 tablespoons water1 tablespoon oil1 medium shallot, diced1 clove garlic, or to taste, minced4 piece (blank)s vegetarian bacon strips (such as Morningstar®)½ (8 ounce) container mascarpone cheese1 pinch ground nutmegsalt and ground black pepper to tasteDirectionsBring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.Meanwhile, combine butternut squash and water in a microwave-safe bowl. Microwave on high until squash is fork-tender, about 10 minutes.At the same time, heat oil in a skillet over medium heat. Add shallot and saute for 3 minutes. Add garlic and saute for 1 more minute; set aside.Place bacon on a microwave-safe plate and microwave on high until crisp, about 1 minute. Chop when cool enough to handle.Remove squash from the microwave and mash. Mix mascarpone cheese into the mashed squash. Add shallot-garlic mixture, nutmeg, salt, and pepper. Stir in chopped bacon.Info | Fakes Soupa Sintagiprep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
TAG : Campanelle Pasta With Butternut Squash, Mascarpone Cheese, And Fake Bacon
