Description
This creamy fall pasta combines earthy mushrooms with velvety pumpkin sauce and fresh sage. Perfect for cozy autumn evenings.
Ingredients
Scale
- 12 ounces fettuccine or pappardelle pasta
- 2 tablespoons olive oil
- 8 ounces mixed mushrooms (sliced)
- 3 garlic cloves (minced)
- 2 tablespoons fresh sage (chopped)
- 1 cup pure pumpkin puree
- ½ cup heavy cream
- ½ cup vegetable broth
- ½ cup Parmesan cheese (grated)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- extra Parmesan and sage for garnish
Instructions
- Boil a big pot of salted water and cook your pasta until al dente. Before draining, scoop out about a cup of that starchy pasta water and set it aside.
- Heat olive oil in a large skillet over medium heat. Add the mushrooms and let them sit for a few minutes so they turn golden.
- Stir in the garlic and sage for about 30 seconds until fragrant.
- Whisk in the pumpkin puree, cream, and broth. Let it simmer until slightly thickened. Then stir in the Parmesan, salt, and pepper.
- Add the cooked pasta to the skillet and toss until fully coated. Pour in a little pasta water at a time until the sauce clings beautifully. Serve hot with extra Parmesan and fresh sage on top.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg