Pork Fennel And Butternut Squash Pasta Alfredo Recipes

PORK, FENNEL AND BUTTERNUT SQUASH PASTA ALFREDO

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Bring a large pot of water to a boil over medium-high heat. Line a baking sheet with parchment paper.
• Cut off the neck from the butternut squash. Trim the stem, then peel the neck piece. Cut the neck into quarters, standing it on the flat end as a base. With a mandoline or sharp knife, slice two of the quarters into 1/8-inch-thick strips. Save any remaining squash for another use.
• Put the squash strips on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and a large pinch of salt and pepper. Use your hands to rub the seasoning into the squash, and then arrange in a single layer on the baking sheet. Bake until the squash is just tender, about 15 minutes.
• Heat a large Dutch oven over medium-high heat until hot, and then add 2 tablespoons of the oil. Swirl to coat, and then add the pork and a large pinch of salt and pepper. Break up the pork with a wooden spoon or rubber spatula and stir occasionally until cooked through and browned in spots, 8 to 10 minutes. Use a slotted spoon to remove the pork to a medium bowl. Add the remaining 1 tablespoon oil, the mushrooms, fennel and a pinch of salt and pepper and cook until the vegetables are tender, 6 to 8 minutes, stirring frequently and scraping up any browned bits at the bottom of the pan.
• Reduce the heat to medium and add the heavy cream, Parmesan, garlic powder and a pinch of salt and pepper. Stir to combine, and then add the pork back to the pan. Bring the sauce to a gentle simmer and cook until the sauce has thickened slightly, to the consistency of a thin gravy, about 5 minutes, stirring occasionally.
• While the sauce simmers, cook the egg noodles according to the package instructions. Drain the noodles and fold them into the sauce. Gently fold in half of the butternut squash until just combined, and then fold in the remaining half, being careful not to break up the squash too much. Divide into bowls and garnish with microgreens.

EASY ONE-PAN PORK AND SQUASH DINNER

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
• Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
• Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
• Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

PORK AND FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.

ISA'S BUTTERNUT SQUASH VEGAN ALFREDO PASTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
• Roast in the preheated oven until tender and lightly browned, about 25 minutes.
• Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
• Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
• Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
• Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.