Fettuccine With Pumpkin And Mushrooms Recipes

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FETTUCCINE WITH PUMPKIN AND MUSHROOMS



Fettuccine With Pumpkin And Mushrooms image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 ounces fresh mushrooms, sliced thin
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
3/4 pound fresh fettuccine noodles
1/2 cup pumpkin or butternut squash puree
1/2 cup well-seasoned chicken stock
Pinch nutmeg
1 tablespoon finely chopped flat-leaf parsley
Freshly grated Parmesan cheese for serving

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 4 grams

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