Wednesday, January 9, 2019

It's Not All About The Spiced Latte! Tuscan Pumpkin Mushroom Pasta And It's Pumpkin Spice Free.


   I do love pumpkin, always have, always will. However, I draw the line at all the pumpkin spiced junk that seems to find its' way to the store shelves and our tables during this season. I do confess that a month ago I bought a bag of Pumpkin Spiced Popcorn, which was the culinary equivalent of sticking a fork into an electrical socket just to see what happens. I might as well have taken a toaster into the tub with me. The store didn't even comment when I brought it back. My guess is they have a lot of practice.
   
   Savory pumpkin  though, which is often found in Indian and Italian cuisine, is another matter all together. That stuff is delicious! Which is why I served it at a dinner party last night for some gluten free vegetarian friends. This dish is extremely easy to make and cooks up in no time. Seriously. Take it from someone who spends days prepping an Indian feast, this is fast... and cheap. If you've got a box of pasta and a can of pumpkin  you can do this.

Pumpkin Pasta With Mushrooms


Here's What You Need


1 1/2 pounds of pasta
2  shallots finely minced
8 Tbs of pumpkin puree
1/2 pound King Oyster Mushrooms...or actually any mushroom.


10 Tbs of butter
10 sage leaves, chopped
1 cup of soft ricotta  (I make my own get the recipe here)


 One pomegranate ( learn how to prep one here )


Here's What To Do:

 

 Thinly slice the mushrooms and set them aside, and thinly slice the sage leaves.


 In a skillet melt 10 tbs of butter add in the thinly sliced shallots.


Saute until they are translucent.
Now add in the thinly sliced sage leaves and oyster mushrooms.


Saute until the mushrooms are soft.
Add in 10 Tbs of plain pumpkin puree.


Mix it with the melted butter until you have a smooth pumpkin butter.
Add salt and pepper to taste.
Cook the pasta in a large pot of boiling salted water.
When the pasta is done drain it, saving part of the pasta cooking water.
Add the drained pasta to the skillet of sauce.
Stir in 1/2 cup of the pasta cooking water.
Reheat the sauce until it coats the pasta and is nice and creamy.

To serve, place the pasta in individual bowls.
Top with a dollop of soft ricotta, a scattering of pomegranate arils  and some chopped pistachios.


This is a simple yet elegant way to use canned pumpkin, no weird pumpkin spices involved. It's one of my favorite ways to serve pasta, especially as a company entree.

Okay, so that's the recipe that google ate. More to come as I am back in the kitchen cooking and writing again now that we have a new adopted family member.


Coming up next, more winter delights. Follow along on Twitter  @kathygori

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