Fettuccine With Pumpkin Shiitakes And Mascarpone Recipes

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FETTUCCINE WITH PUMPKIN, SHIITAKES AND MASCARPONE



Fettuccine with Pumpkin, Shiitakes and Mascarpone image

Categories     Food Processor     Mushroom     Pasta     Bake     Pumpkin     Fall     Cinnamon     Bon Appétit

Yield Serves 8 first course servings

Number Of Ingredients 10

4 cups 1/2-inch pieces seeded peeled fresh sugar pumpkin or butternut squash (from 1 1/2 pounds squash)
1 1/2 tablespoons olive oil
4 1/2 cups chicken stock or canned low-salt chicken broth
1 cup mascarpone cheese
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter
12 ounces shiitake mushrooms, stemmed, thinly sliced
1 pound fettuccine
2/3 cup shelled pumpkin seeds, toasted
Freshly grated Parmesan cheese

Steps:

  • Preheat oven to 450°F. Toss pumpkin with olive oil in large bowl to coat. Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes.
  • Transfer pumpkin to processor. Add 2 1/2 cups chicken stock. Puree until smooth. Add mascarpone cheese and ground cinnamon. Process to blend. Season with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Add remaining 2 cups chicken stock. Boil until stock is reduced by half, about 8 minutes. Reduce heat to low. Stir in pumpkin mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
  • Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer fettuccine to large bowl. Add sauce and toasted pumpkin seeds; toss to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.

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