For this week’s pumpkin recipe, we’re going savory. I tried making a different version of this recipe that included chunks of roasted pumpkin. The roasted pumpkin turned out pretty dry, stringy and gross, and the meal was a failure. I changed things around this time, while keeping the flavors the same. The result was much different.
This is a rich dish, but it has lots of pumpkin and other fall flavors. With whole wheat pasta and brown mushrooms, there isn’t much contrast in colors. the variety of flavors is there, however.
This meal serves two for dinner, with leftovers.
- 2 cups whole wheat fusilli pasta
- 1 cup pureed pumpkin
- 12 ounces sliced white or cremini mushrooms
- 1 medium onion, diced
- 2 cloves garlic, diced fine
- 2-3 slices thick-cut bacon, diced
- 1/4-1/2 cup chicken stock (optional. Pour to taste. I didn’t use chicken stock, but I wished I had some to thin the sauce a little bit.)
- 1/4 cup cream
- 1 tablespoon chopped fresh sage
- About 1/4 teaspoon grated nutmeg (to taste)
Step 1. In a medium pot, bring water to a boil and begin cooking the pasta. In one large frying or saute pan, cook the onions and garlic with the sliced mushrooms and a thick pat of butter. Cook on medium heat until all the juice from the mushrooms has been cooked away and the mushrooms and onions have browned.
Serve the sauce over the cooked and drained pasta, and top with shredded parmesan cheese.