Creamy Pumpkin Mushroom Pasta
Ingredients
To Roast the pumpkin
- 1 large onion, chopped
- 6 garlic cloves smashed
- 3-4 cups pumpkin cubed
- 2 tbsp oil
- 1 1/2 tsp all-purpose seasoning
For the Pasta
- 1 stick salted butter
- 7 oz shitake mushrooms sliced
- 8 cloves minced garlic
- 12 sage leaves finely chopped (plus extra to garnish)
- 1 tbsp marjoram leaves
- 1 tsp roasted garlic paste
- 1 tsp tomato paste
- 1 tsp anchovy paste
- 16 oz heavy cream
- 1 1/2 cup shredded parmesan
- 1 lb cooked pasta
- 1 cup smoked mozzarella shredded
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 475 F
- On a lined sheet pan add the chopped onions and pumpkin (you can use squash too)
- Smash the garlic cloves and season everything with all-purpose seasoning or a little salt and black pepper
- Toss in oil and place in the oven to bake until the pumpkins are soft and beginning to char
- Once charred remove from the oven and set aside
- Bring some salted water to boil to cook the pasta to the package’s instructions
- Clean and slice the mushrooms
- Melt the butter in a large pan and sauté the mushrooms until golden brown
- Add shredded garlic, sage,marjoram, tomato paste, garlic paste and anchovy paste
- stir to combine then deglaze the pan with ½ cup of pasta water
- Add the heavy cream as well as the roasted pumpkin onions and garlic and allow it to thicken
- Then add the parmesan cheese allow it to melt then stir in the pasta
- Once the pasta is completely coated add the mozzarella cheese and turn off the heat stirring to melt the cheese
- Serve hot garnished with extra fresh sage
Notes
Greedy tips:
- For an extra punch of flavour and creaminess dissolve 1 teaspoon better than bullion and 1.5 teaspoon sugar in ½ cup of hot whole milk, add this to the mixture when you are adding in the parmesan cheese before the pasta goes in. The addition of the sugar balances the saltiness from the parmesan cheese and the better than bullion adds flavour (I used the beef flavour)
- Don’t have marjoram you can use thyme leaves.