by Tania Sheff · This post may contain affiliate links
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This Mushroom and Pumpkin Pasta is so flavorful, filling, and delicious! It makes a great vegetarian dinner for the whole family!
Find all of the flavors of the fall in thisMushroom and Pumpkin Pasta recipe! The pumpkin sauce is made with cream, Parmesan cheese, parsley and fresh oregano. It is so smooth and creamy! If you are a pumpkin fan, don't skip this delicious meal!
I have cooked this Pumpkin Pasta with Italian sausage instead of mushrooms in the past, but since we are trying to eat less meat, I decided to try using mushrooms this time around. The results were great! Mushrooms make a great meat substitute. And while we are on topic, try these Mushroom "Meatballs."You'll be pleasantly surprised.
You can use canned pumpkin puree or make your own pumpkin puree.
1.Cook pasta according to the package instructions.
2. Meanwhile, sauté the onion in olive oil on medium heat for 7-10 minutes, until softened and slightly browned.
3. Add the mushrooms and cook for another 7-10 minutes, until no liquid remains. Add the garlic, stir, and cook for 1 minute.
4. Add the chicken (or vegetable) stock and pumpkin puree, and cook for about 10 minutes on medium-low heat.
5. Add the Parmesan, cream, parsley, oregano, salt, and pepper. Stir everything well and bring to a gentle simmer.
6. Turn off the heat, add the cooked pasta, and stir. Garnish with Parmesan cheese and chopped herbs. Serve immediately.
Try these delicious pasta recipes:
- Salmon Pasta with Spinach
- Creamy Seafood Pasta
- Simple Gemelli Pasta in Tomato Sauce
- Pasta with Peas and Kielbasa
- Chicken Pesto Pasta
Mushroom and Pumpkin Pasta Video Recipe
MUSHROOM AND PUMPKIN PASTA
Tania Sheff
This Mushroom and Pumpkin Pasta is so flavorful, filling and delicious! It makes a great vegetarian dinner for the whole family!
4.90 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course, Main Dish
Cuisine Italian
Servings 6 servings
Calories 483 kcal
Ingredients
- 1 lb. uncooked pasta I usedCasarecce
- ¼ cup olive oil
- 1 large onion chopped
- 1 lb. mushrooms sliced
- 3 garlic cloves minced
- 1 ½ cup chicken or vegetable stock
- 1 can 15 oz. pumpkin puree
- 1 cup Half & Half or cream
- 1 cup Parmesan cheese grated
- 2 tbsp. parsley chopped
- 1 tbsp. fresh oregano chopped
- salt and pepper to taste
Instructions
Cook pasta according to the package instructions.
Meanwhile, sauteé the onion in olive oil, on medium heat for 7-10 minutes, until softened and slightly browned.
Add the mushrooms and cook for another 7-10 minutes, until no liquid remains. Add the garlic, stir, and cook for 1 minute.
Add the chicken (or vegetable) stock and pumpkin puree and cook for about 10 minutes on medium-low heat.
Add the Parmesan, cream, parsley, oregano, salt and pepper. Stir everything well and bring to gentle simmer.
Turn off the heat, add the cooked pasta, and stir. Garnish with Parmesan cheese and herbs. Serve immediately.
Notes
You can use canned pumpkin puree ormake your own pumpkin puree.
Nutrition
Calories: 483kcalCarbohydrates: 66gProtein: 20gFat: 16gSaturated Fat: 6gCholesterol: 26mgSodium: 531mgPotassium: 567mgFiber: 4gSugar: 5gVitamin A: 855IUVitamin C: 10.3mgCalcium: 311mgIron: 2.8mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
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Reader Interactions
Comments
Angie says
Found this recipe in my search to use some of the 24 cups of puree from our one holiday pumpkin. Dang! This was so good I’m almost wishing we had more pumpkin. Ha! Definilty in the rotation over the winter months. Thanks so much. :0)Reply
Tania Sheff says
Thank you so much, Angie! I am glad you found my recipe!
Reply
JT says
Wanted a recipe that will finish up the pumpkin and mushrooms in my fridge before I go out of town. Didn't follow the portions, added in celery, had rosemary no oregano, had corriander no parsley, had only fresh milk no cream. Still turned out alright. My finicky 4 year-old gave it a thumbs up. Thanks for the recipe! Life saver.Reply
Tania Sheff says
Thanks, JT!
Reply
Brittany says
Soooo easy to make! And it was sooo good ! Definitely make again!Reply
Tania Sheff says
Thank you so much, Brittany! This means a lot to me!
Reply
Suruchi Banerjee Dhasmana says
I've used this recipie with my own Pumpkin sauce... brilliant!
Here's how I make Pumpkin sauce
1. Cut large 1" wide slices of Pumpkin without peel and place on baking tray...one available with microwave.
2. Add 8to 9 garlic cloves.
3. Drizzle ollive oil, salt and rosemary on them and mix it well.
4. Bake in convection in microwave at 180° or 190° for 10mins.
5. Grill for another 20mins in microwave until you see slight browsing caramelisation.
6. Take out and let it rest for 5mins. Meanwhile dry grind some cashew and walnuts (or just walnuts). Then add roasted Pumpkin + garlic and grind and blend it in together.Pumpkin puree/sauce is ready.... this can be had as soup too, if you add pepper, and cream on boil to get soupy consistency.
Reply
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