"Pumpkin Pasta Sauce is a delicious comforting Fall recipe that coats pici pasta with black sage honey brown butter, crispy mushrooms."
Pumpkin and Crispy Mushrooms Pasta
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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.