Pasta with Mushrooms in Creamy Pumpkin Sauce

A truly cozy fall dish that even people who don’t usually like pumpkin can appreciate. The vegetables are roasted and then blended into a rich, flavorful sauce. The pasta is coated in the sauce, topped with roasted mushrooms, and finished with Parmesan cheese 

Ingredients

• 300 g pasta

• 3 cups pumpkin, cubed

• 500 g mushrooms (I used champignons)

• 1 onion

• 1 head of garlic

• 1 cup boiling water (240 ml)

• 1/2 cup cream 18%/35% (120 ml)

• salt, pepper, dried rosemary

• olive oil

• Parmesan cheese

Steps

1. Cut the pumpkin into small cubes, slice the mushrooms in half, and cut the onion in half

2. Slice off the top of the garlic head, lightly drizzle with oil, and wrap in foil

3. Place the vegetables and garlic (in foil) on a baking tray, season with salt, pepper, rosemary, and drizzle with olive oil

4. Roast in a preheated oven at 180°C (350°F) until the pumpkin is tender (~45 minutes)

5. While the vegetables are roasting, cook the pasta until al dente

6. Blend the roasted vegetables (everything except the mushrooms), adding 1/2 cup cream and gradually pouring in about 1 cup boiling water until the sauce reaches a medium consistency

7. Season with salt and pepper to taste

8. Pour the sauce over the pasta, add the mushrooms, and top with Parmesan cheese