Butternut Squash & Kale Creamy Shells

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5 from 1 vote

Butternut Squash & Kale Creamy Shells

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Servings:

Calories: 546kcal

Ingredients

8 oz pasta shells medium sized
4 oz bacon diced small
12 cloves garlic minced
3 tbsp fresh rosemary finely chopped
2 tbsp fresh sage finely chopped
1 tbsp crushed red pepper
12 oz portabella mushrooms thinly sliced
10 oz butternut squash
5 oz kale thinly sliced
1 cup half & half
2 oz goat cheese
3 oz onion thinly sliced
¼ tsp salt to taste
½ tsp pepper to taste
4 tsp butter
4 tsp all purpose flour

Instructions

Cook pasta according to package instructions. Reserve pasta water.
Peel butternut squash and cut into ½" wide and 2" tall blocks then thinly slice on mandoline. Set aside.
On medium high heat, cook bacon for about 1 minute, just until fat starts rendering. Add half the butter, garlic, onions, rosemary, sage, crushed red pepper and saute for 2 minutes or until onions start to turn translucent.
Add mushrooms and remaining butter. Cook for 1 minute then add butternut squash and kale. Let cook for 2 minutes, adding pasta water if extra moisture is needed (about 1-1½oz). Sprinkle flour over vegetables and mix well. Add half & half, stirring constantly. Once half & half is heated through, add goat cheese and stir until completely melted. Add pasta and mix well, adding salt and pepper to taste. Enjoy!

Notes

This recipe is extremely flexible so feel free to experiment with different vegetables. You can substitute the kale for spinach, the onions and garlic with shallots.

Nutrition