Bow-tie Pasta with Onions, Winter Squash and Porcini Mushrooms
- 1 pound dried pasta, such as bow-ties, penne or fusilli
- 1 pound winter squash, such as butternut or kabocha, peeled seeded and cubed into 1/2-inch pieces
- 2 tablespoon extra-virgin olive oil
- 1 large Spanish onion, cut into medium dice
- 5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dried porcini mushrooms, soaked and drained (available in gourmet, health food or Italian grocery stores, or online)
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh basil
- 1/2 teaspoon sea salt
- 1/4 cup grated Parmesan or soy cheese
Bring a large pot of lightly salted water to a boil for pasta.
In a large saucepan fitted with a steamer basket, pre-steam squash for 2 to 4 minutes or just until it starts to soften.
In large skillet, heat oil over medium-low heat. Add onions, garlic and pepper flakes, sauté until onions are soft. Add squash and porcinis, sauté till tender. Stir in herbs and sea salt.
Add pasta to pot of boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add vegetable mixture and toss to coat. Serve immediately, sprinkled with cheese if desired.