Pumpkin and Crispy Mushrooms Pasta

(5)
"Pumpkin Pasta Sauce is a delicious comforting Fall recipe that coats pici pasta with black sage honey brown butter, crispy mushrooms."
-- @spoonabilities
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  • Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 4-5

Recipe Card

ingredients

  • 2 pounds mixed oyster mushrooms, torn into bite-size pieces
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 3 cloves garlic, peeled and thinly sliced
  • 1/2 teaspoon smoked chili flakes, or red pepper flakes
  • 3 sprigs thyme
  • 2 tablespoons black sage honey browned butter
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 can pumpkin Puree
  • 1/2 cup mascarpone cheese
  • 1 cup reserved pasta water
  • 1/2 cup parmesan cheese
  • 1/4 teaspoon salt

Method

  • Step 1

    Place oven racks in bottom third and middle of oven and preheat to 350°F; Put a pot of water for pasta on the stove to boil.

  • Step 2

    Toss mushrooms, garlic, thyme, smoked chili flakes or red pepper flakes, 1/4 cup oil, and 1/2 teaspoon salt on a rimmed baking sheet. Roast on bottom rack around 25 minutes, tossing halfway through until deeply golden brown and crisped. Check the oven after 15 minutes.

  • Step 3

    Cook pasta according to package. Drain, reserving 2 cups pasta water. Set aside.

  • Step 4

    In a skillet add 2 TableSpoons black sage honey brown butter. Then add the shallots and sauté until translucent. Season with a pinch of salt, and add the garlic and cook about 1 minute until fragrant.

  • Step 5

    Add pumpkin puree, mascarpone cheese and 1 cup of pasta water. If you want pasta sauce that is looser, add more pasta water until it reaches the consistency that you like.

  • Step 6

    Add the parmesan cheese. Mix to combine.

  • Step 7

    Taste and adjust salt and pepper if needed. I use smoked paprika sea salt.

  • Step 8

    Transfer cooked pici pasta to the pan and toss to combine.

  • Step 9

    Serve the pasta immediately and top with the crispy mushrooms or the crispy pancetta.

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