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Butternut Squash Parmesan Pasta with Shitake Mushrooms

Flavourfully Wholesome
  • Cook

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  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 2 cups (500 mL) 1/2 in (1.5 cm) butternut squash cubes
  • 1 pkg. (100 g) shiitake mushrooms, stemmed and sliced
  • 1 large clove garlic, chopped
  • 1 cup (250 mL) water
  • 1 cup (250 mL) 2% milk
  • 1 package Knorr® Sidekicks® Creamy Parmesan Noodles Pasta Side Dish
  • 2 cups (500 mL) lightly packed sliced baby kale
  • 1/4 cup (60 mL) toasted chopped walnuts

NUTRITIONAL INFORMATION

 

Amount per serving

Calories280
Total Fat13g
Saturated Fat2g
Trans Fat0g
Cholesterol5mg
Sodium470mg
Total Carbs35g
Dietary Fiber3g
Sugars7g
Protein8g
Vitamin D6%
Calcium10%
Iron10%
Potassium602mg

  • 1 Melt Becel® Buttery Taste margarine in large nonstick skillet over medium-high heat and cook squash and mushrooms, stirring frequently, until golden, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • 2 Stir in water and milk and bring to a boil. Stir in Knorr® Sidekicks® Creamy Parmesan Noodles Pasta Side Dish and return to a boil. Reduce heat and cook covered, stirring occasionally, 5 minutes.
  • 3 Stir in kale and continue cooking 2 minutes until pasta is tender. Serve topped with walnuts.