Here’s a colorful and satisfying vegetarian dish, with crunch from the oven-crisped mushrooms.
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Season the squash with half of the oil, and salt and pepper. Spread it on sheet pans. Season the mushrooms with the remaining oil, and salt and pepper. Spread them on a sheet pan. Roast the vegetables in a 400-degree oven until the squash is tender and the mushrooms are crispy. Let cool.
For each serving, to order –
In a large skillet, bring 1/3 cup cream to a simmer. Slowly whisk in 2 2/3 tablespoons cheese and season with salt and pepper. Reheat 1 2/3 cups pasta in simmering water. Drain and add to the sauce with about 1/4 cup roasted squash. Heat through and plate. Top with some mushroom chips.