Pumpkin Alfredo and Roasted Mushrooms with Sage Butter
Who doesn’t want a bowl of flavorful pasta swimming in a homemade sauce?
Depending on the season and the star ingredient, you can get quite experimental to make a rich alfredo to coat your pasta. The only thing you need to add is seasoning and parmesan cheese and adjust to your liking! This recipe uses pureed pumpkin, which lends itself well to the sauce, but you could also use sweet potato, squash, etc.
To enhance the flavour, lightly fry the sage leaves to extract the earthy, peppery taste in butter before combining with the cream, pumpkin and parmesan.
Ingredients
14-ounces pumpkin puree
3/4 cups heavy cream
1/2 cup parmesan cheese
1 teaspoon salt
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 stick butter
9-ounces tagliatelle pasta
Bunch of fresh sage leaves
Sundried tomatoes (optional)
4-ounces shiitake mushrooms
1/4 cup olive oil
1 teaspoon salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried thyme
1 tablespoon onion powder
Instructions
Place the mushrooms on a baking tray with parchment paper after coating and seasoning with fresh garlic, olive oil, salt, pepper, thyme, and onion powder. Bake at 400F for 12-15 minutes until crispy; observe to ensure they don't burn, remove from heat.
Prepare the pasta as directed by the package instructions, drain and set aside.
Add the butter to a large nonstick and melt, then add several sage leaves.
Cook on medium heat until leaves are lightly fried, and the butter has turned a goldish colour, but don't burn, or else it will have a bitter taste!
Remove the leaves, add the cream and pumpkin, and reduce heat to simmer for about 1-2 minutes, mixing the sauce is combined. Add the parmesan and seasoning and stir until smooth, adjusting as needed, adding a bit more cream if desired.
Pour the alfredo sauce in with the drained pasta, followed by the roasted mushrooms, sun-dried tomatoes, and crispy sage leaves as garnish. Dust with extra parmesan cheese and serve hot.
Serves 2.
Pumpkin Alfredo Black Bean Pasta
We all know to expect a slew of pumpkin recipes when autumn hits or whenever the vegetable is in season. Why not mix it with a classic? Alfredo is a delicious, cream and cheese-based sauce we know and love. It pairs with pumpkin seamlessly and can match with any pasta. For the experimental or health-conscious, a vegetable-based pasta serves as a great alternative, such as black bean!
Pumpkin Alfredo Black Bean Pasta
Ingredients:
- 1 box of black bean pasta (I used Explore Cuisine's 8 ounces box)
- 1 can organic pumpkin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon minced garlic
- 1 1/2 cups alfredo sauce
- 1 cup mix of leeks and onions, chopped
- 1 teaspoon dried sage
- 1 teaspoon chili powder
- 1 teaspoon cayenne powder
- 1 teaspoon chipotle
- 1 teaspoon cumin
- 2 tablespoons butter
- 1 teaspoon pumpkin spice
- 1 cup broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon lemon juice
Instructions:
- Prepare the pasta according to the instructions on the box.
- Sauté the garlic, leeks and onion in butter and oil, cook until fragrant and the onions are translucent about 3 minutes.
- Add the dried sage and other spices, cook for another 2 minutes.
- Add the pumpkin, soy sauce, and alfredo sauce, cook for 5 minutes.
- Add the broth and cooked pasta, simmer on low heat for 20 minutes. Check and stir periodically.
- Finish with the lemon and add salt and pepper to taste. Garnish with parmesan cheese and fresh sage!
Calories
591Fat (grams)
44.72Carbs (grams)
35.12Protein (grams)
16.18