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Black Pepper Pasta with Squash and Mushroom Sauce


1 package of Classic Original dough mix

1 1/4 cup water

2 eggs

1/2 lb cremini mushrooms, cleaned and sliced

1 clove garlic, minced

1/2 onion, sliced

2 Tbsp cracked black pepper

1 medium butternut squashed, cooked

1 cup vegetable broth

Fresh sage, chopped

Find Feel Good Dough Dry Mixes online


  • In a mixing bowl, combine mix and yeast.  Add black pepper.  Make a well in the center, and crack the eggs in.  Add 1/4 cup of water at a time, mixing after each addition.  Place dough on the table, and knead until smooth.  Let rest for 10 minutes.


  • Prepare a stock pot of salted, boiling water.

  • Roll out dough into a 12 x 15 rectangle, on a cutting surface.  With a knife, cut dough into a fettuccine size strips.  48 strips.  Let rest.

  • Meanwhile, in a saucepan, heat squash and vegetable broth over medium heat.  Cook mushrooms, onions, and garlic, in a skillet until tender.  Add salt and pepper.

  • Prepare pasta by cooking a handful at a time.  Drop in the water, and let it rise to the top.  Cook pasta for 1 minute.  Remove from water with a slotted spoon, and place on a serving plate.  Top with 1/4 cup of squash.  Stir to cover pasta.  Top with mushroom and onion mixture, garnish with sage, and serve.

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