Yes, alone in my kitchen just cooking for my husband might just be fun and a little romantic… n’est-ce pas? Oui Oui!
Keep in mind, I’m accustomed to making large portions for a brood of hungry men. As the brood dwindled, I still stuck with large portions so that we have leftovers that reincarnate themselves as my lunch everyday.
Fettucine with Pan Seared Salmon, Shitake & Cremini Mushrooms swimming in a Butternut Squash Sauce. AND there was wine….in the dish….not to drink because I don’t drink wine. Did you know that? I hate wine. Weird right?
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon salted butter ( I used garlic butter and it was delish, recipe below or store bought)
- 8 oz or 300g fresh pasta (I used a mix of regular and basil flavoured)
- 1½ cups water or vegetable broth
- 8 oz freshly sliced mushrooms ( I used shitake and cremini but white is fine!)
- 1 tablespoon olive oil
- 1 tablespoon garlic butter * see note
- salt and pepper to taste
- ¼ cup white wine
- 6 oz fresh Atlantic salmon, sliced into small chunks
- fresh parsley and grated parmesan cheese for garnish
- Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
- While the squash is cooking place 2 tablespoons olive oil and 1 tablespoon of butter in a small skillet over medium-high heat. Add the mushrooms and sauté until nicely browned. Add in your white wine and season with salt and pepper. Continue cooking mushrooms until liquid is absorbed. Set aside.
- Using a large slotted spoon, remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
- Place the cooked butternut squash in a large food processor or blender. Purée the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash. Just a side-note, I added a touch of heavy cream which is totally unnecessary and unacceptable, but I did it anyways and who cares.Don't say anything to my husband because he's on his 5th diet this year.
- In a large deep skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium high heat. Pan fry the salmon until cooked through about 2 -3 minutes. Season with salt and pepper to taste. Drain pasta and add to skillet along with the mushrooms and squash.
- Toss until heated through and nicely coated. Add in fresh parsley if desired. Sprinkle with freshly grated parmesan and serve hot.
- 1 cup butter, softened
- 2 tablespoons fresh herbs - optional
- 1 garlic clove, minced
- 1 teaspoon olive oil
- Using a stand mixer with the whisk attachment, whip butter and garlic on low speed for a few seconds then whip it on medium until light and fluffy.
- Slowly drizzle in the olive oil. That's it. Easy right?
- Now what happens if you don't have a stand mixer? No worries. I lived without one for the majority of my life. You can use a good old fashioned WHISK and some muscle.
- Use your creativity to blend in some herbs if you are in the mood.
- The garlic butter stores well in the fridge for 1 week but I know you will probably slather it on everything over the next 7 days.