1/4cupolive oil, plus enough to drizzle over the butternut
Salt and pepper
1tsp.freshly grated nutmeg
1lb.whole-wheat penne
4cupssliced baby Portabella mushrooms
1bunch cilantro, washed and chopped
3clovesgarlic, minced
1pieceof ginger, chopped
1tsp.crushed red pepper
1cupchicken stock
2cupsParmesan cheese, freshly grated
Instructions
Preheat oven to 475 degrees. On a baking sheet layer the butternut squash and drizzle olive oil on top. Lightly salt and pepper, and add the nutmeg. Mix together and roast for 17-20 minutes, until tender.
Bring a large pot of water to a boil; add salt and penne and cook until al dente. Drain the pasta.
Heat 1/4 cup olive oil in a large skillet. Add the mushrooms and sauté for about 4-5 minutes. Add the garlic, ginger, and crushed pepper; cook for 2-3 minutes. Add the cilantro (reserve some for the garnish) and the stock; reduce heat to simmer.
Add the pasta to the mixture and stir, adding in 1 cup of cheese. Salt and pepper to taste.
Garnish the dish with 1 cup of cheese and the rest of the chopped cilantro.