This pumpkin 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 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! 

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 to 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. This recipe makes approximately 3 servings.]

Ingredient recommendations linked!