Creamy Pumpkin and Mushroom Pasta
Description:
This comforting pasta dish combines the earthiness of mushrooms with the subtle sweetness of pumpkin in a velvety cream sauce. Infused with garlic, herbs, and parmesan, it’s a satisfying vegetarian meal perfect for cozy evenings. Ready in under 30 minutes, it’s a delicious way to enjoy autumn flavors year-round.
Time Required:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
Pasta: 300g (10 oz) fettuccine or linguine
Pumpkin purée: 1 cup (canned or homemade)
Mushrooms: 250g (9 oz), sliced (cremini or button)
Garlic: 3 cloves, minced
Onion: 1 small, finely choppe
Olive oil: 2 tbsp
Heavy cream: 1/2 cup
Vegetable broth: 1/2 cup
Parmesan cheese: 1/2 cup grated (plus more for serving)
Fresh thyme or sage: 1 tsp (optional)
Salt & pepper: to taste
Nutmeg: a pinch (optional)
Chili flakes: a pinch (optional, for heat)
Instructions:
Cook the pasta:
Bring a large pot of salted water to boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
Sauté vegetables:
In a large skillet, heat olive oil over medium heat. Add onions and cook for 2–3 minutes until soft. Add garlic and mushrooms. Sauté for 5–7 minutes until mushrooms are browned.
Make the sauce:
Stir in the pumpkin purée, cream, and vegetable broth. Mix well and bring to a gentle simmer. Add parmesan cheese, thyme (if using), salt, pepper, and nutmeg. Simmer 5 minutes, stirring occasionally.
Combine pasta and sauce:
Add the cooked pasta to the sauce and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
Serve:
Plate the pasta and garnish with extra parmesan, fresh herbs, and chili flakes if desired.
Nutritional Information (Per Serving):
Nutrient Amount
Calories ~450 kcal
Protein 14g
Carbohydrates 52g
Fat 20g
Saturated Fat 10g
Fiber 5g
Sugar 5g
Sodium 350mg
Vitamin A 160% DV
Calcium 20% DV
Iron 15% DV
Questions & Answers:
Q1: Can I use fresh pumpkin instead of purée?
A: Yes! Roast cubed pumpkin until tender, then mash or blend to make your own purée.
Q2: How can I make this dish vegan?
A: Use plant-based cream (like oat or cashew), vegan parmesan, and olive oil instead of olive oil
Q3: What type of mushrooms work best?
A: Cremini or button mushrooms are ideal, but you can also use portobello or shiitake for deeper flavor.
Q4: Can I freeze leftovers?
A: Yes, but cream-based sauces can separate slightly when thawed. Reheat slowly and stir well.
Q5: What sides go well with this pasta?
A: A crisp green salad or garlic bread complements the richness beautifully.