Creamy Pumpkin Pasta with Caramelized Hazelnut Mushrooms
Hearty, satisfying, and creamy pumpkin pasta served with sautéed mushrooms and caramelized hazelnuts. A delicious weeknight Fall dish that will warm you up!
Ingredients
Pumpkin Sauce
- 1 cup pumpkin puree
- 1 and 1/2 cup water
- 1/4 cup cashews soaked overnight
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp ground chili
Caramelized Hazelnut Mushrooms
- 1 tbsp sugar
- 1/4 cup slightly crushed hazelnuts
- 1 tsp oil
- 8-10 mushrooms sliced
- 2 tsp soy sauce
Pasta
- 2 cups dry fusilli
- 1 tbsp oil
- 1 onion diced
- 2 cloves of garlic minced
Instructions
- Pumpkin Sauce
- To a blender, add the pumpkin purée, water, cashews, nutritional yeast, salt, smoked paprika, and ground chili. Blend on high speed for 15-20 seconds, or until smooth. Transfer to a bowl and set aside.
- Caramelized Hazelnut Mushrooms
- In a medium saucepan, add the sugar and 1 teaspoon of water. Heat over low-medium heat until the sugar starts to boil. Keep cooking until the sugar gets a light golden brown color and turns into a caramel. Add the crushed hazelnuts and stir to coat them with the caramel. Keep cooking and stirring for about 3 minutes, or until the caramel has melted again, and coat the hazelnuts completely. Transfer to a plate and let it cool completely.
- To the same saucepan, add the oil and the sliced mushrooms. Cook for 3-5 minutes, or until the mushrooms are tender. Deglaze with the soy sauce and cook for another 3 minutes. Next, add the caramelized hazelnuts back to the saucepan (hazelnuts should have hardened, so you might have to break them into smaller pieces), stir, and remove from heat.
- Pasta
- Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and sauté for about 5 minutes, or until soft.
- In the meantime, cook the fusilli according to the package instructions. Drain and add to the skillet. Pour in the pumpkin sauce, stir to coat, and cook for 5 minutes, or until hot.
- Divide the pumpkin pasta between serving bowls and top with the caramelized hazelnut mushrooms. Serve immediately as is, or with sautéed greens or Brussel Sprouts on the side.
- Pumpkin pasta and mushrooms will be kept in the refrigerator for up to 3 days.
Nutrition
Serving: 1 serving | Calories: 500 kcal | Carbohydrates: 69 g | Protein: 16 g | Fat: 20.7 g | Fiber: 8.1 g | Sugar: 12.1 g