Creamy Pumpkin and Mushroom Pasta, a perfect autumn recipe that brings together two of the season’s undeniable stars: fresh porcini mushrooms and Delica pumpkin.
This first course is creamy and flavorful, ideal for those looking for a genuine and rich comfort food.
The risotto-style pasta technique, which involves cooking the pasta directly in the sauce, results in a velvety and enveloping texture. Each bite releases the flavor of the mushrooms and pumpkin, balanced by the aromatic scent of rosemary and the decisive touch of Pecorino Romano.
Perfect for a convivial dinner or to impress your guests, this recipe will win you over with its simplicity. Moreover, the combination of a few quality ingredients makes this dish easy to prepare, with guaranteed results.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, leave a comment or use the contact form at the end of the page.
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- Difficulty: Easy
- Cost: Moderate
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 252.50 (Kcal)
- Carbohydrates 30.26 (g) of which sugars 3.03 (g)
- Proteins 8.44 (g)
- Fat 7.45 (g) of which saturated 1.74 (g)of which unsaturated 0.38 (g)
- Fibers 3.15 (g)
- Sodium 581.58 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Creamy Pumpkin and Mushroom Pasta
- 12 oz pasta (mixed)
- 2 porcini mushrooms (fresh)
- 2 1/3 cups Delica pumpkin
- 1 glass white wine
- 1 clove garlic
- 1 sprig rosemary
- 2 tbsp Pecorino Romano cheese
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Cutting Board
- Knife
- Pot
- Saucepan
- Ladles
Recipe for Creamy Pumpkin and Mushroom Pasta
Begin preparing the creamy pumpkin and mushroom pasta with the porcini mushrooms: first, clean them of any soil residues with a damp cloth.
Cut them into large pieces with a knife and set them aside.
Clean the Delica pumpkin by removing the skin and seeds, and cut it into cubes.
Heat the extra virgin olive oil in a pan along with a clove of garlic and a sprig of rosemary. Sauté for a couple of minutes.
Add the pumpkin and porcini mushrooms to the pan and sauté for about 3 minutes.
Deglaze with a glass of white wine and let it evaporate completely.
Continue cooking for about twenty minutes, adding water as needed.
Remove the sprig of rosemary and the clove of garlic from the pan at the end of cooking.
Boil salted water, vegetable broth, or dried mushroom broth in a saucepan.
Add the pasta to the pan with pumpkin and mushrooms and stir with a ladle to mix all the ingredients.
Cover everything with water/broth and continue cooking, stirring occasionally for the pasta’s cooking time. Add water/broth as needed.
At the end of cooking, turn off the heat and season the pasta with two tablespoons of grated Pecorino Romano and a sprinkle of black pepper.
Transfer the creamy pumpkin and mushroom pasta to plates and serve immediately.
Creamy Pumpkin and Mushroom Pasta
Check this section to clarify your doubts, if you can’t find the answer to your question, comment or write to me using the form below.
You can find all pumpkin-based recipes in the collection Sweet and Savory Pumpkin Recipes.
FAQ (Frequently Asked Questions)
Can I use other types of mushrooms for this recipe?
Yes, if you don’t have fresh porcini mushrooms available, you can use other varieties like champignons, cremini mushrooms, or dried mushrooms. Keep in mind that the flavor will be different, but still delicious.
How can I make this recipe vegan?
You can substitute Pecorino Romano with nutritional yeast flakes.
What type of white wine is best for this recipe?
A dry white wine, such as Pinot Grigio or Sauvignon Blanc, is ideal for deglazing the pasta without overpowering the delicate flavor of the mushrooms and pumpkin.
With mushrooms, I also prepared Stuffed Lumaconi with Mushrooms and Sausage
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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