This Pumpkin Mushroom Pasta is the perfect way to enjoy your favorite autumn flavors year-round and can easily be whipped up on a busy weeknight! It can function as either a vegetarian main course or as a side dish. I used a traditional Italian durum wheat pasta, but feel free to use whatever type you like if you are gluten free or have other preferences!
Servings: Approx. 3
Ingredients:
- 16 oz Baby Bella Mushrooms
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Unsalted Butter
- 3/4 Cup Half and Half
- 3/4 Tsp Sea Salt
- Black Pepper, (about 10 rotations from the grinder)
- 1/4 Tsp Garlic Powder
- 1 Pinch Ground Nutmeg
- 1 15 oz Can Pumpkin Puree
- 1 Tsp Saigon Cinnamon
- 1.5 Tsps Light Brown Sugar
- 7 Tsps Finely Chopped Fresh Sage
- 13 oz Pasta Of Choice
- Additional Sea Salt And Black Pepper For Topping/Serving
Directions:
In a medium/large-sized pan, add the extra virgin olive oil and mushrooms
Cook the mushrooms on medium heat until thoroughly tender and brown
Set the mushrooms aside
In a wok, or vessel of similar size, turn the heat to a low-medium setting and melt the butter
Add in the half and half and stir until well blended
Stir in the sea salt, black pepper, garlic powder, and nutmeg
Turn the heat down to low
Stir in the pumpkin puree
Add in the saigon cinnamon and brown sugar
Mix in the cooked mushrooms
Add in the sage
Prepare your pasta
Add the cooked pasta into the wok and mix evenly in the sauce
Add additional sea salt and black pepper liberally (to taste) when serving
Enjoy!
[Leftovers can be stored sealed in the refrigerator.]
Ingredient recommendations linked!