MUSHROOM AND PUMPKIN PASTA
This Mushroom and Pumpkin Pasta is so flavorful, filling and delicious! It makes a great vegetarian dinner for the whole family!
Servings: 6 servings
- 1 lb. uncooked pasta I used Casarecce
- 1/4 cup olive oil
- 1 large onion chopped
- 1 lb. mushrooms sliced
- 3 garlic cloves minced
- 1 1/2 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
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.
Calories: 483kcal | Carbohydrates: 66g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 531mg | Potassium: 567mg | Fiber: 4g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 10.3mg | Calcium: 311mg | Iron: 2.8mg