Yields 4 entrée or 6 appetizer-sized servings
Prep time: 35 minutes
Cook time: 20 minutes
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 cups 1/2-inch diced butternut squash
- 3/4 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake, or wild), trimmed and cut into 1/4-inch slices (about 5 cups)
- 4 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh thyme, plus sprigs for garnish
- 1/2 cup dry white wine
- 1 cup chicken or vegetable broth
- 1/4 cup crème fraiche
- 1/2 teaspoon sea salt, or more to taste
- 1/2 teaspoon black pepper, or more to taste
- 4 to 6 rounds Laura Chenel’s Truffle Cabecou, plus about 2 tablespoons of the packing oil (see Note)
- In a large pot of boiling, well-salted water, cook the pasta according to package directions.
- Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the squash and cook, stirring occasionally, for 3 minutes. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and thyme and cook, stirring occasionally, until the squash and mushrooms are almost tender, 3 to 4 minutes. Add the wine and cook, scraping up any browned bits on the bottom of the skillet, until the liquid has almost entirely evaporated, 1 to 2 minutes. Stir in the broth, crème fraiche, salt, and pepper and bring to simmer. Remove from the heat and stir in more salt and pepper to taste. Cover and set aside.
- Drain the pasta, add it to the skillet, and toss to coat. Arrange the pasta on plates or a platter and top with the Cabecou. Drizzle with the Cabecou oil, garnish with the thyme sprigs, and serve.
This pasta is delicious using Herb Cabecou, too.