Paccheri Recipe

Directions

1. 1

   Prepare the Vegetables

   Preheat your oven to 400°F (200°C). Chop the tricolor cauliflower into florets and peel and dice the butternut squash into bite-sized cubes. Place both on a baking sheet.

2. 2

   Roast the Vegetables

   Drizzle the chopped cauliflower and butternut squash with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

3. 3

   Cook the Paccheri

   While the vegetables are roasting, bring a large pot of salted water to a boil. Add the paccheri pasta and cook according to package instructions until al dente. Drain and set aside.

4. 4

   Prepare the Wild Mushroom Ragu

   In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the wild mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown.

5. 5

   Combine the Ragu and Broth

   Pour in the vegetable broth and add fresh thyme. Simmer for another 5-10 minutes until the ragu thickens slightly. Season with additional salt and black pepper to taste.

6. 6

   Add Spinach

   Fold the fresh spinach into the mushroom ragu and cook for an additional 2-3 minutes until wilted.

7. 7

   Combine Everything

   In a large mixing bowl, combine the cooked paccheri, roasted vegetables, and mushroom ragu. Toss gently to combine all ingredients.

8. 8

   Serve

   Plate the paccheri mixture and sprinkle with grated Locatelli cheese on top. Serve immediately.