Malfadine Recipe

Cook the Pasta

Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté the Butternut Squash

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash and sauté for about 5-7 minutes until tender. Remove from the skillet and set aside.

Cook the Shallots and Mushrooms

In the same skillet, add the remaining tablespoon of olive oil and the chopped shallots. Sauté for 2-3 minutes until translucent. Add the sliced mushrooms and cook for another 5 minutes until they are soft.

Add Spinach and Sage

Add the fresh spinach and sage leaves to the skillet. Cook until the spinach is wilted, about 2-3 minutes.

Make Brown Butter

In a separate small saucepan, melt the unsalted butter over medium heat. Continue to cook until it turns a golden brown and has a nutty aroma, about 5 minutes. Remove from heat.

Combine and Serve

Add the cooked mafaldine pasta, sautéed butternut squash, and the browned butter to the skillet with the vegetables. Toss everything together, season with salt and pepper to taste, and serve immediately.