Recipes
Roasted Pumpkin and Mushroom Pasta
Ingredients
2½ cups diced pumpkin (large dice)
1 medium onion, chopped
1 tsp smoked paprika (reg paprika can be used)
Salt and black pepper
Olive oil
1 pack penne pasta, cooked
2 cups sliced fresh button mushrooms
2 – 3 garlic cloves, finely chopped
1 sprig fresh rosemary, chopped
½ tsp smoked paprika
Salt and pepper
2 tbsp olive oil
A little pasta water reserved from cooking the pasta
Chopped fresh parsley for garnish
Directions
- Preheat oven to 400 degrees F. Lightly grease or spray a large baking sheet with cooking spray.
- In a bowl, mix the pumpkin, onions, salt, black pepper and approx. 2 tbsp olive oil, ensuring the vegetables are coated with the oil. Evenly spread in one layer on the prepared baking sheet. Roast in the preheated oven for approximately 20 – 25 minutes or until the pumpkin is cooked and edges just begin to brown. Remove.
- In a large saucepan, heat olive oil over medium heat. Add the mushrooms. Cook for 2 – 3 minutes. Season with a little salt and pepper
- Add the garlic, smoked paprika and fresh rosemary. Cook for 1 min more.
- Add the cooked pasta and a little pasta water. Mix well.
- Add the roasted pumpkin and mix into the pasta. Cover and let heat through. You may need to add a little more pasta water. Taste and adjust seasoning if necessary.
- Garnish with some fresh chopped herbs (parsley). Serve.
