Equipment
Ingredients
Main Ingredients
- 30 ml olive oil
- 115 g mushrooms, thinly sliced
- 2 garlic, minced
- 3 g salt
- 1 g black pepper, freshly ground
- 340 g fettuccine
- 109 g pumpkin puree
- 120 ml chicken stock
- ½ g nutmeg, freshly grated
- 3 g parsley, finely chopped
- 30 g parmesan, freshly grated
Nutrition (per serving)
Method
Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they begin to brown and release their moisture.
Add the minced garlic, salt, and pepper to the mushrooms and cook for 1 minute more, stirring until fragrant.
Remove the mushrooms and garlic from the skillet and set aside.
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions, typically 8-10 minutes or until al dente.
In a small bowl, whisk together the pumpkin puree and chicken stock until smooth.
Return the skillet to medium heat. Pour the pumpkin mixture into the skillet. Add the nutmeg and season with salt and pepper to taste. Heat the sauce gently, stirring occasionally.
Add the drained fettuccine to the skillet with the sauce. Toss gently to coat the pasta evenly.
Stir in the chopped parsley and the sautéed mushrooms and garlic.
Serve immediately with freshly grated Parmesan cheese on the side.
Chef's Notes
- Use fresh pasta for the best texture and cooking time.
- If you want to add protein, consider grilled chicken or Italian sausage. Add it during the last 2 minutes of the sauce simmering.
- For extra flavor, lightly toast the mushrooms before sauteing, or use a combination of mushroom varieties.
Storage
Refrigerator: 3 days — Store leftovers in an airtight container.
Reheating: Reheat gently on the stovetop with a splash of water or chicken stock, or in the microwave.
