Creamy Pumpkin Sage Mushroom Pasta
One of my favorite dishes to create during the fall is a creamy butternut squash pasta sauce, but as I was strolling down our local international market, I came across this beautiful variety of pumpkin called Fairytale Pumpkin. Go ahead, google it if you haven't heard of it. Yup that majestic looking thing is edible; I immediately picked it up and walked past the butternut. Cooking the fairytale pumpkin wasn't so different than cooking any squash but the meat was delightfully light and meaty at the same time. Also, this was my first time playing with sage and pumpkin and might I say I think they were meant for each other, get married already. I added a little crème fraîche just to add some tang and cut through the sweetness of the pumpkin and to also add another level of creaminess but if you can't find it than go ahead and use heavy cream. All in all, this recipe was extremely simple, especially if you decide to just use a can of pumpkin purée instead of roasting your own pumpkin! So go ahead and try this recipe out and let us know in the comments below how you liked it!
2 pounds fairytale pumpkin (or 1 can (15 oz.) pumpkin purée)
1/2 head garlic
2.5 fl. oz. extra virgin olive oil
4 oz. sage leaves
5 oz. mushrooms
1 teaspoon red pepper flakes
3 tablespoons crème fraîche
8 oz. angel hair pasta, cooked
- Preheat the oven to 350°F. Rub the fairytale pumpkin with 2 tablespoons of extra virgin olive oil. Add in the half head of garlic and cover with foil. Bake pumpkin for 45 minutes. In a blender purée the pumpkin meat, garlic, and olive oil together. Salt and pepper to taste. Then, reserve the sauce in a bowl. Omit this step if using canned pumpkin purée.
- Bring water to a boil in pot with a generous amount of salt for pasta. Cook pasta according to box instructions. Reserve 1/4 cup of water and strain the rest.
- In a saucepan, add in the rest of the olive oil and on medium heat cook the sage leaves until crispy. Remove the sage leaves onto a paper towel leaving the infused olive oil. Add in the mushrooms and sauté with red pepper flakes. Add in the pumpkin sauce. Watch for splatter. Mix thoroughly combining the oil and the sauce. Add in the crème fraîche. Mix.
- Once the sauce has come to a simmer, add in the cooked pasta. If the sauce needs to be thinned out, add in the reserved pasta water.
- Season to taste and serve in a warm bowl topped with the fried sage.