Fettuccine with Creamy Roasted Pumpkin & Mushroom Sauce

Fettuccine with Creamy Roasted Pumpkin & Mushroom Sauce

IMG_6787OH MY GOSH!  This sauce is absolutely delicious.  I think next time I make this amazing sauce I will add a few more mushrooms.  The mascarpone cheese makes this sauce silky smooth and the mushrooms and reduction of the chicken stock gives the sauce depth.  A definite keeper and perfect for the chilly winter months.

I had a little bit of sauce left over so I am going to freeze it to see how it does.  I am sure it will be just fine in the freezer, but I will keep you posted.

Simple and fresh ingredients.  Yum!

Simple and fresh ingredients. Yum! I also added a few sautéed shrimp at the end, but this dish can certainly stand up to being a vegetarian dish with the meaty mushrooms.

I have never roasted a pumpkin before, but it is quite easy and the taste of the sugar pie pumpkin can't be beat.

I have never roasted a pumpkin before, but it is quite easy and the taste of the sugar pie pumpkin can’t be beat.

While the pumpkin is roasting, sauté your mushrooms.  Once browned add in the two cups of chicken stock and reduce to half.  This is where all the amazing flavor comes in.

While the pumpkin is roasting, sauté your mushrooms. Once browned add in the two cups of chicken stock and reduce to half. This is where all the amazing flavor comes in.

In a food processor fitted with the metal blade, puree the pumpkin, 2 1/2 cups of chicken stock and the mascarpone cheese.  Season with a little nutmeg, crushed red pepper and salt and pepper as needed.

In a food processor fitted with the metal blade, puree the pumpkin, 2 1/2 cups of chicken stock and the mascarpone cheese. Season with a little nutmeg, crushed red pepper and salt and pepper as needed.

Add the pumpkin mixture to the mushroom mixture and here you have a delicious and hearty meal.  The sauce can be made a few days ahead of time, just gently rewarm in a sauce pan.  Enjoy this beautiful dish.

Add the pumpkin mixture to the mushroom mixture and here you have a delicious and hearty meal. The sauce can be made a few days ahead of time, just gently rewarm in a sauce pan. Enjoy this beautiful dish.

 

Fettuccine with Creamy Roasted Pumpkin & Mushroom Sauce
 
Prep time
Cook time
Total time
 
This delicious and creamy sauce pairs well with fettuccine, Penne, gnocchi or mushroom stuffed ravioli. This would also be a great sauce to substitute the béchamel sauce for in my Roasted Butternut Squash lasagna. Just sayin'.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 8 servings
Ingredients
  • 4 cups ½-inch pieces seeded peeled fresh sugar pie pumpkin or butternut squash (about 1½ pound pumpkin)
  • About 3-4 tablespoons olive oil
  • ½ teaspoon crushed red pepper
  • salt & pepper
  • 4½ cups chicken stock or canned chicken broth
  • 1 cup mascarpone cheese
  • ½ teaspoon freshly ground nutmeg
  • ¼ teaspoon crushed red pepper
  • ¼ cup (1/2 stick) butter
  • 12 ounces shiitake or crimini mushrooms, stemmed and sliced
  • 1 pound fettuccine
  • ⅔ cups shelled pumpkin seeds (aka pepitas), toasted
  • Freshly grated Parmesan cheese
Instructions
  1. Preheat oven to 450 degrees F. Toss pumpkin with olive oil to coat on a foil lined baking sheet. Sprinkle with a little bit of salt and pepper and crushed red pepper.
  2. Bake until pumpkin is tender and beginning to brown, stirring once, roast for about 30 minutes.
  3. Transfer the roasted pumpkin to y our food processor. Add 2½ cups of the chicken stock. Puree until smooth.
  4. Add the mascarpone cheese, nutmeg and crushed red pepper. Process to puree, season with salt and pepper as needed.
  5. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 8-10 minutes.
  6. Add remaining 2 cups of chicken stock to mushrooms. Boil until stock is reduced by half, about 10 minutes.
  7. Stir in pumpkin mixture. Season with salt and pepper. **Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.
  8. Cook fettuccine in large pot of boiling salted water as directed on package.
  9. Drain fettuccine and transfer to a large bowl. Add sauce and toasted pumpkin seeds; toss to coat.
  10. Season with salt and pepper to taste. Serve, passing Parmesan cheese separately.

 

 

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