Fall is a great time of year (although DC has been jumping back and forth between summer and fall weather lately). You can get your fill of fresh, crisp apples and gobble up lots of pumpkin. I wanted to try an autumn-inspired pasta dish, and this one won out today. It’s hearty and comforting with all sorts of flavors you love from pumpkin to mushroom to sage.
You will need:
- 1 T butter
- 8 oz baby bella mushrooms, sliced
- 1/2 c white wine, such as pinot grigio (divided)
- 2 T olive oil
- 1/2 medium red onion, finely chopped
- 2 cloves garlic, finely chopped or grated
- 3 oz pancetta, chopped
- 2 c chicken stock
- 1 can (15 oz) pure pumpkin puree
- 1/2 t nutmeg
- 1/4 t cinnamon
- 3/4 t Dijon mustard
- 1/2 c marscapone cheese
- 1/2 c Parmesan, grated
- Salt and pepper to taste
- Season a large pot of water with salt for the pasta and bring to a boil. Prepare according to the pasta directions, stopped about 2 minutes shy of al dente (the pasta will continue to cook in the sauce later).
- In a large, heavy skillet, melt the butter and saute the mushrooms until starting to turn golden. Add 1/4 c white wine and season with salt and pepper. When the wine has cooked off, remove the mushrooms and reserve in a bowl.
- In the same skillet, heat the olive oil over medium heat. Add in the onion, garlic and pancetta. Allow to brown until the pancetta is nice and crispy.
- Stir in the chicken stock to deglaze the pan. Mix in the pumpkin.
- Stir in the cinnamon, nutmeg and mustard. Whisk in the marscapone and Parmesan. Stir in the mushrooms. Season to taste with salt and pepper.
- Add the other 1/4 c white wine and allow to simmer until sauce is bubbly.
- Mix in the cooked pasta. Enjoy!