A nice autumn recipe with seasonal colors and ingredients. Pumpkin Fettuccine will warm your soul when the summer sun will no longer be able to do so.
- ½ small pumpkin Hokkaido
- 2 tbsp. Olive oil
- freshly ground black pepper
- 1 head of garlic
- 350 g whole grain Fettuccine
- 200 g field mushrooms
- 140 g fresh spinach or arugula
- 1 cup vegetable broth
- 1 tsp dried basil
- 1/2 tsp. dried sage
- ¼ tsp. nutmeg
- 4 tbsp. chopped walnuts for serving
- 4 tbsp. pumpkin oil
Preheat oven to 180ºC. Lay a tray with baking paper.
Cut the pumpkin into small cubes and cut the garlic head on top. Sprinkle them with some olive oil, salt and pepper. Bake for 20 minutes.
Whisk the mushrooms to medium heat, add the spinach (arugula) and cook for another 4-5 minutes.
During this time, cook the pasta according to instructions on the package.
Put the roasted pumpkin and peeled garlic in a blender, add some water from the boiling pasta and make a smooth puree. Season with nutmeg and dried basil and sage.
Mix pasta with mushrooms and pumpkin puree. Serve the dish sprinkled with sliced walnuts and pumpkin oil for more flavor.