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Cozy Mushroom Pumpkin Pasta Fettuccine

Course Dinner
Cuisine Italian
Keyword easy dinner, pasta, pumpkin pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 626kcal
Author Debs


  • 1 pound of pumpkin peeled and diced into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 5 sage leaves finely sliced
  • 1 cup vegetable or chicken broth or water
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1 pound of fettuccine

For the mushrooms

  • 2 cups mixed wild mushrooms
  • 2 tablespoons butter
  • 2 tablespoons olive oil

For the walnuts

  • 1/2 cup chopped walnuts
  • 2 sprigs rosemary


  • In a high sided skillet heat the olive oil and add the onion, garlic, and diced pumpkin. Cook until the onion and garlic are soft and the pumpkin is just starting to turn golden on the edges. Add the broth or water and cook the pumpkin and onions until they’re soft. Blend with a hand blender or put into a jug blender and blend until smooth and creamy. Whisk in the heavy cream and the parmesan until silky. Add water to get your perfect silky consistency.

For the mushrooms, heat a non-stick skillet over a medium-high heat until very hot. Add the butter and olive oil and let warm for a minute. Toss the mushrooms in the hot fat until they’re golden brown. Leave the seasoning until the very end. Set aside to keep warm while you boil the pasta.

    For the walnuts, toss the rosemary and walnuts in a non-stick skillet until they’re just toasting and fragrant. About 2 minutes.

      To serve, cook the pasta according to the package directions and drain. Toss the noodles with pumpkin sauce and divide onto four plates of bowls. Top with the mushrooms and scatter with the rosemary walnuts if using. Serve with some fig slices (optional). Serves 4.