This Mushroom and Pumpkin Pasta is so flavorful, filling, and delicious! It makes a great vegetarian dinner for the whole family!
Find all of the flavors of the fall in this Mushroom and Pumpkin Pasta recipe! The pumpkin sauce is made with cream, Parmesan cheese, parsley and fresh oregano. It is so smooth and creamy! If you are a pumpkin fan, don't skip this delicious meal!
I have cooked this Pumpkin Pasta with Italian sausage instead of mushrooms in the past, but since we are trying to eat less meat, I decided to try using mushrooms this time around. The results were great! Mushrooms make a great meat substitute. And while we are on topic, try these Mushroom "Meatballs." You'll be pleasantly surprised.
You can use canned pumpkin puree or make your own pumpkin puree.
HOW TO MAKE PUMPKIN PASTA:
1. Cook pasta according to the package instructions.
2. Meanwhile, sauté the onion in olive oil on medium heat for 7-10 minutes, until softened and slightly browned.
3. Add the mushrooms and cook for another 7-10 minutes, until no liquid remains. Add the garlic, stir, and cook for 1 minute.
4. Add the chicken (or vegetable) stock and pumpkin puree, and cook for about 10 minutes on medium-low heat.
5. Add the Parmesan, cream, parsley, oregano, salt, and pepper. Stir everything well and bring to a gentle simmer.
6. Turn off the heat, add the cooked pasta, and stir. Garnish with Parmesan cheese and chopped herbs. Serve immediately.
Try these delicious pasta recipes:
Mushroom and Pumpkin Pasta Video Recipe
MUSHROOM AND PUMPKIN PASTA
Ingredients
- 1 lb. uncooked pasta I used Casarecce
- ¼ cup olive oil
- 1 large onion chopped
- 1 lb. mushrooms sliced
- 3 garlic cloves minced
- 1 ½ cup chicken or vegetable stock
- 1 can 15 oz. pumpkin puree
- 1 cup Half & Half or cream
- 1 cup Parmesan cheese grated
- 2 tbsp. parsley chopped
- 1 tbsp. fresh oregano chopped
- salt and pepper to taste
Instructions
- Cook pasta according to the package instructions.
- Meanwhile, sauteé the onion in olive oil, on medium heat for 7-10 minutes, until softened and slightly browned.
- Add the mushrooms and cook for another 7-10 minutes, until no liquid remains. Add the garlic, stir, and cook for 1 minute.
- Add the chicken (or vegetable) stock and pumpkin puree and cook for about 10 minutes on medium-low heat.
- Add the Parmesan, cream, parsley, oregano, salt and pepper. Stir everything well and bring to gentle simmer.
- Turn off the heat, add the cooked pasta, and stir. Garnish with Parmesan cheese and herbs. Serve immediately.
JT says
Wanted a recipe that will finish up the pumpkin and mushrooms in my fridge before I go out of town. Didn't follow the portions, added in celery, had rosemary no oregano, had corriander no parsley, had only fresh milk no cream. Still turned out alright. My finicky 4 year-old gave it a thumbs up. Thanks for the recipe! Life saver.
Tania Sheff says
Thanks, JT!
Brittany says
Soooo easy to make! And it was sooo good ! Definitely make again!
Tania Sheff says
Thank you so much, Brittany! This means a lot to me!
Suruchi Banerjee Dhasmana says
I've used this recipie with my own Pumpkin sauce... brilliant!
Here's how I make Pumpkin sauce
1. Cut large 1" wide slices of Pumpkin without peel and place on baking tray...one available with microwave.
2. Add 8to 9 garlic cloves.
3. Drizzle ollive oil, salt and rosemary on them and mix it well.
4. Bake in convection in microwave at 180° or 190° for 10mins.
5. Grill for another 20mins in microwave until you see slight browsing caramelisation.
6. Take out and let it rest for 5mins. Meanwhile dry grind some cashew and walnuts (or just walnuts). Then add roasted Pumpkin + garlic and grind and blend it in together.
Pumpkin puree/sauce is ready.... this can be had as soup too, if you add pepper, and cream on boil to get soupy consistency.