Thursday, October 19, 2006

Pumpkin Pasta with Mushrooms

Do you love pasta but are sick and tired of the same boring sauce? Get ready to throw a curve ball to your tastebuds with this unique dish. As a side dish or a veggie meal, this recipe is perfect for the month of October.

1 tablespoon extra-virgin olive oil
1 tablespoon butter

4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 teaspoon dried sage (you can use fresh chopped sage too)
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound pasta, cooked to al dente (I made whole wheat pasta)
Cheese of choice (I used sharp cheddar)

Heat a large, deep nonstick skillet over medium high heat. Add the tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender. Add the mushrooms.

Next add sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Reduce heat and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and fresh sage leaves if desired.


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