How’s this for a hack? Here we slice refrigerated lasagna noodles to get silky pappardelle-style ribbons of pasta that look like they’re homemade. Pick up pre-cubed butternut squash to save yourself peeling and chopping time.

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Credit: Caitlin Bensel

Recipe Summary test

30 mins
30 mins
Serves 4 (serving size: 1 1/4 cups pasta and 1 1/2 tbsp. parsley mixture)


Ingredient Checklist


Instructions Checklist
  • Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.

  • Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.

  • Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.

  • Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.

Nutrition Facts

333 calories; fat 16g; saturated fat 7g; protein 16g; fiber 3g; sugars 4g; sodium 666mg.