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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 430 kcal
- Protein
- 15 g
- Carbohydrates
- 65 g
- Fat
- 11 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 497 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 6 mg
- Potassium
- 370 mg
- Calcium
- 132 mg
- Iron
- 6.4 mg
- Magnesium
- 18 mg
- Phosphorus
- 130 mg
- Zinc
- 0.9 mg
- Vitamin A
- 231 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.13 mg
- Niacin
- 1.3 mg
- Folate
- 9 mcg
- Water
- 82 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Pasta is overcooked and mushy
Cause:
Prevention:
Sauce is too thin
Cause:
Prevention:
Cultural Context
While pasta dishes with creamy sauces are globally popular, the use of pumpkin puree in a savory pasta sauce has roots in Italian cuisine, particularly in regions that utilize seasonal gourds. This dish offers a modern twist on traditional flavors, blending the comforting elements of pasta with the earthy sweetness of pumpkin, often associated with autumn harvest celebrations.
