Whether for a weeknight dinner or a special occasion meal, this sumptuous pumpkin pasta makes dinner a breeze.
Total Time: 35 minutes
Servings: 6
Ingredients:
- 1 lb. pasta spirals (whole wheat or gluten free are fine)
- 3 tablespoons extra virgin olive oil, divided
- 8 oz. button mushrooms, thinly sliced
- 1/2 teaspoon smoked paprika
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 15-oz. can pumpkin
- 1 tablespoon fresh rosemary, chopped, plus more for garnish
- 1/4 cup white wine
- 1 cup cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup Parmesan cheese
- 1/2 cup fresh parsley, chopped
Preparation
- Put on a pot of salted water to boil for the pasta.
- In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat and add the mushrooms. Stir frequently for about 5 minutes, until the mushrooms are browned and soft. Sprinkle with smoked paprika and salt and toss to mix. Transfer the mushrooms to a bowl and keep warm.
- Add the remaining olive oil to the pan, then add the onions. Saute, stirring, until the onions sizzle, then reduce the heat to medium-low. Cook for at least 5 minutes. When the onions are soft, add the garlic and rosemary and stir for a few seconds, until fragrant.
- To the pan, add the pumpkin, wine, cream, salt and pepper and whisk to mix. Raise the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, for about 5 minutes or until thickened. While hot, whisk in the Parmesan cheese and stir to melt.
- Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot, topped with seared mushrooms.
Posted by permission from grocery.coop.
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