Butternut pasta with tomato sauce and garlic mushrooms
- 1 1 yellow onion, finely choppedyellow onions, finely chopped
- 3 3 minced garlic cloveminced garlic cloves
- 4 tbsp 4 tbsp olive oil
- 1 cup 225 ml crushed tomatoes
- 1 1 vegetable bouillon cubevegetable bouillon cubes (optional)
- 1 cup 225 ml heavy whipping cream
- 1 lb 450 g butternut squash
- 4 oz. 110 g mushrooms
- salt and pepper, to taste
- 2 tbsp 2 tbsp fresh oregano or fresh basil, chopped
- parmesan cheese, for serving (optional)
- In a saucepan, fry the onion and some of the garlic in the olive oil. Add crushed tomatoes, bouillon cube (if you are using any), cream and combine well. Simmer for 15 minutes with the lid on.
- Mix with an immersion blender until smooth. Salt and pepper.
- Fry the mushrooms in oil until golden brown. Add the rest of the garlic and fry for a few more minutes. Salt and pepper.
- Make butternut squash zoodles with the help of a spiralizer. You can also shred the squash very thin with a knife. Cook in salted water for a few minutes then drain.
- Serve the tomato sauce and garlic mushrooms with butternut squash zoodles. Top with fresh oregano and parmesan.