Pumpkin Pasta Sauce with Crispy Mushrooms
Here’s a delicious comforting Fall recipe on a traditional Tuscan spaghetti Pici pasta flavored with black sage honey brown butter, mascarpone cheese, pumpkin puree and topped with crispy oyster mushrooms or crumble pancetta, and seasoned at the end with smoked paprika sea salt. This is the most straightforward pumpkin pasta sauce recipe that you will ever make.
Recipe by Carlos Leo www.spoonabilities.com
- 1 Bag (1Lb) Flora Organic Spaghetti Toscani Pici
Roasted Oyster Mushrooms:
- 2 lb. Mixed oyster mushrooms (torn into bite-size pieces)
- 1/4 cup olive oil ((Extra Virgin))
- 1/2 1/2 tsp. Salt
- 3 Garlic Clove (peeled and thinly sliced)
- ½ tsp. Smoked chili flakes or red pepper flakes
- 3 sprigs thyme
Pumpkin Pasta Sauce:
- 2 tbsp. Black Sage Honey Browned Butter
- 2 shallots (minced)
- 3 Garlic Clove (minced)
- 1 can pumpkin puree
- 1/2 cup mascarpone cheese
- 1 cup pasta water
- 1/2 cup Parmesan cheese
- 1/4 tsp smoked paprika sea salt
- Salt and black pepper
- Additional toppings: crispy crumble pancetta.
