With Thanksgiving over, some people might be done with pumpkin flavors. Not me. I've been buying at least one can of pumpkin puree every time I go to the grocery store for the past month. And I'll keep going until my kitchen is buried in a pumpkin avalanche!
Well, maybe not. But it is the season for shopping, and with all the long hours we are putting in trying to find the perfect gifts for people, sometimes it's hard to find time to make the perfect meal too.
This pasta is awesome. You can make a big batch at the beginning of the week and heat it up as you need it. I'm going to be bringing it to work with me for most of the winter season.
Mushroom Pumpkin Pasta
1 pkg Ricciarelle pasta*
1 medium onion, roughly sliced
1/2 cup roasted red pepper, chopped
1 cup fresh green beans, trimmed and chopped into bite size pieces
2 cup sliced mushrooms, any kind
1 cup spinach, washed and drained
1/4 cup vegetable broth
3 tbsp Porcini Cream*
2 tbsp Olive Oil, I used Garlic
2 tbsp pumpkin puree, canned or fresh
1 tsp Wild Porcini Sea Salt*
roasted salted pumpkin seeds, for garnish
Cook pasta until al dente. Rinse and set aside.
In a large saute pan, heat your Olive Oil to medium and add the onion, roasted red pepper and sugar. Saute, stirring occasionally, about 10 minutes.
Add the green beans, mushrooms and salt. Cook another 5 minutes.
Stir in the spinach. Once it starts to wilt, add the pumpkin and cream of porcini. Give it a quick stir and add the vegetable broth.
Cover and let it simmer for about 10 minutes. If you like your green beans more tender, let it go for 15 minutes.
Plate your pasta. Top with sauce and sprinkle with pumpkin seeds.
*all starred items can be found in our store, or can be ordered by phone.