The Kind Life
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  • caught a cold so I am making lot's of veggie soup.  –  on Feb 29 @ 9:02 am
Pumpkin Pasta
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  • entree,
  • dinner
With fall in full swing I decided to make something very seasonal for dinner tonight. I love pumpkin in both sweet and savory dishes. Tonight I created a pumpkin mushroom pasta that was hearty and autumnal. If anyone tries this recipe please let me know how it turned out for them.
  • Prep time: 20 minutes
  • |
  • Cook time: 30 minutes
  • |
  • Total time: 50 minutes
  • |
  • Servings: 4
  • 1 pound(s) of Medium onion, diced
  • 1 tbsp. of garlic, minced
  • 1/2 tsp. of fresh thyme
  • 1/2 tsp. of fresh rosemary
  • 1 cup(s) of Beer (I used pumpkin ale)
  • 1 15 oz can pumpkin puree
  • 1 cup(s) of vegetable stock
  • 1 cup(s) of water
  • 1/2 tsp. of salt & pepper
  • 1 package sliced cremini mushrooms
  • 1 pound(s) of whole wheat pasta (I used linguine but penne would be great too)
Steps
  1. Sautee onion and garlic in a large skillet over medium high heat until soft, 5-7 minutes
  2. Add thyme and rosemary and continue to cook until fragrant, 1-2 more minutes.
  3. Deglaze the pan with the beer and cook for 2-3 minutes to allow the alcohol to burn off
  4. Add the pumpkin puree, stock, water, salt and pepper and bring to a low boil
  5. Turn the heat down to simmer and cover the sauce. Simmer for 10 minutes
  6. Add the mushrooms and cover again. Simmer for another 10 minutes.
  7. During the last 10 minutes of simmering the sauce, cook pasta in a large pot of boiling water according to package instructions.
  8. Drain the pasta and add directly into the sauce. Coat the pasta evenly and enjoy!
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