Whole Wheat Pasta With Turkey Sausage, Peas, Mushrooms & Butternut Squash

I think of making this every time the weather turns a bit cooler. The whole wheat pasta and mushrooms give an earthy aspect to this pasta dish. The sweet turkey sausage is not only a lighter alternative to pork sausage but it lends a spicy bite. And the Butternut Squash rounds out the flavors with a sweet note. The dish is finished with a simple Italian sauce called a burro fuso, which is starchy pasta water, butter cooked together and thickened with Parmesan.

Whole Wheat Pasta w/ Turkey Sausage, Peas, Mushrooms & Butternut Squash
4 servings
Adapted from Everyday Italian by Giada DeLaurentiis

• Extra Virgin Olive Oil
• 4 links of Italian Sweet Turkey Sausage, squeezed out of its casing
  
• 1 small butternut squash, cubed
  
• 10 oz. cremini mushrooms, sliced
  
• 10 oz. package frozen peas, slightly defrosted
• 2 T. butter
  
• 1/2 c. grated Parmesan cheese
• Salt & Pepper

1. Preheat oven to 350 degrees
2. Toss cubed butternut squash with olive oil, salt and pepper on a baking sheet and roast for 30 minutes or until done.
   
3. Meanwhile, heat 2 Tablespoons of olive oil in a large saute pan. Add turkey sausage and saute until golden brown breaking up any large clumps. Remove and drain on separate plate.
4. Add two more tablespoons of oil to saute pan. Add mushrooms and 1/2 teaspoons each salt and pepper. Saute until liquid had evaporated and add peas until heated through. Return sausage to the pan and heat through.
5. Cook pasta according to package instructions in a pot of salted water. Before draining pasta reserve a 1/2 c. of the pasta water. Drain pasta and add it to the sausage mixture. Add squash to mixture as well.
6. Add reserved pasta water, butter and Parmesan cheese and toss to combine off of the heat.