Fettuccine With Pumpkin And Mushrooms
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 4ounces fresh mushrooms, sliced thin
- 2cloves garlic, minced
- Salt and freshly ground black pepper to taste
- ¾pound fresh fettuccine noodles
- ½cup pumpkin or butternut squash puree
- ½cup well-seasoned chicken stock
- Pinch nutmeg
- 1tablespoon finely chopped flat-leaf parsley
- Freshly grated Parmesan cheese for serving
Nutritional analysis per serving (4 servings)
409 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 13 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large heavy skillet. Add the mushrooms and saute until they begin to brown. Stir in the garlic and season to taste with salt and pepper. Set aside.
- Step 2
Bring a large pot of salted water to a boil for the fettuccine. When the water is boiling, add the fettuccine, stir and cook about three minutes. Drain well.
- Step 3
Transfer the fettuccine to the skillet. Dilute the squash puree with the stock and add it to the skillet along with the nutmeg. Heat the mixture, tossing gently. Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.
Private Notes
Comments
A little bland. I wonder if some red pepper flakes might brighten the dish. I did not have fresh pasta and so used dried fettuccine and cooked it to al dente before adding it to the mushrooms.