Creamy Pumpkin Pasta With Mushrooms
This Pumpkin Pasta is creamy, savoury, and perfect for a cosy dinner. The pumpkin puree adds a subtle sweetness, while the mushrooms bring an earthy depth of flavor.
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Servings: 4 servings
Ingredients
- 12 oz pasta, e.g., fettuccine or penne
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (such as cremini or button)
- 1 cup pumpkin puree
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Prepare the sauce: Reduce the heat to low and stir in the pumpkin puree, heavy cream, grated Parmesan cheese, dried thyme, and dried sage. Mix well until the sauce is smooth and heated through, about 3-4 minutes. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for another 1-2 minutes until everything is heated through.
- Serve: Divide the pasta among four plates. Garnish with chopped fresh parsley and additional grated Parmesan cheese, if desired.
Notes
- Pumpkin Puree: Use pure pumpkin puree instead of pumpkin pie filling, which contains added sugars and spices.
- Mushrooms: Feel free to mix your favorite mushrooms for more complexity in flavor.
- Heavy Cream Substitute: For a lighter option, you can substitute half-and-half or whole milk for the heavy cream.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or milk to loosen the sauce if necessary.
Nutrition
Calories: 626kcal | Carbohydrates: 68g | Protein: 18g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 355mg | Potassium: 762mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7050IU | Vitamin C: 8.3mg | Calcium: 168mg | Iron: 2.7mg
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