Campanelle Pasta with Butternut Squash, Mascarpone Cheese, and Fake Bacon

This sweet and savory campanelle pasta is it topped with a creamy butternut squash and mascarpone cheese sauce, with bits of vegetarian bacon in every bite.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 432 Calories

Ingredients

• 2 tablespoons water
• 1 pinch ground nutmeg
• salt and ground black pepper to taste
• 1 tablespoon oil
• 8 ounces penne pasta, dry
• 1 (10 ounce) package frozen diced butternut squash
• 1 medium shallot, diced
• 1 clove garlic, or to taste, minced
• 4 vegetarian bacon strips (such as Morningstar®)
• 0.5 (8 ounce) container mascarpone cheese

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.

Step 2

Meanwhile, combine butternut squash and water in a microwave-safe bowl. Microwave on high until squash is fork-tender, about 10 minutes.

Step 3

At the same time, heat oil in a skillet over medium heat. Add shallot and saute for 3 minutes. Add garlic and saute for 1 more minute; set aside.

Step 4

Place bacon on a microwave-safe plate and microwave on high until crisp, about 1 minute. Chop when cool enough to handle.

Step 5

Remove squash from the microwave and mash. Mix mascarpone cheese into the mashed squash. Add shallot-garlic mixture, nutmeg, salt, and pepper. Stir in chopped bacon.