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To begin, gather the following ingredients:
– 1 pound of fresh or dried pappardelle pasta
– 1 medium-sized pumpkin, peeled and diced
– 1 pound of fresh mushrooms, sliced
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup of vegetable broth
– 1 cup of heavy cream
– 1 teaspoon of dried thyme
– 1 teaspoon of dried sage
– Salt and pepper to taste
– Olive oil for cooking
Start by heating up a large skillet over medium heat. Once it’s hot, add the diced pumpkin and sauté for about 5 minutes, or until it starts to soften. Remove the pumpkin from the skillet and set it aside on a plate.
In the same skillet, add a tablespoon of olive oil and the finely chopped onion. Sauté for a few minutes until the onion turns translucent. Then, add the sliced mushrooms and garlic to the skillet. Cook for about 5-10 minutes, or until the mushrooms are brown and the garlic is fragrant.
Next, add the cooked pumpkin back into the skillet with the mushrooms and onions. Pour in 1 cup of vegetable broth and let it all simmer for a few minutes until the broth is reduced by half.
Once the broth has been reduced, pour in 1 cup of heavy cream and add in the dried thyme and sage. Stir all the ingredients together, making sure to scrape the sides and bottom of the pan to get all the flavors mixed together.
While the sauce is simmering, cook the pappardelle pasta according to the package instructions. Drain the pasta once it’s done cooking and set it aside.
Once the sauce has been fully combined and thickened, season it with salt and pepper to taste. Then, add the cooked pappardelle pasta to the skillet with the sauce. Use tongs to toss the pasta in the sauce, making sure it’s all coated evenly.
Serve the mushroom and pumpkin pappardelle hot, garnished with a sprinkle of fresh herbs or grated Parmesan cheese if desired.
This recipe is perfect for a cozy night in or a gathering with friends and family. The combination of savory mushrooms and sweet pumpkin makes for a and satisfying meal. Enjoy!
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