Mushrooms are sautéed in garlic, then cooked with spinach and roasted pumpkin. Fresh rosemary, thyme and crushed red pepper complete this seasonal pasta supper which celebrates fall’s fabulous produce. This recipe comes to us from Lisa of Barefoot in her Kitchen.
- 1 1/2 cups of pumpkin, cut into 1/2 inch pieces
- a little olive oil, for preparing the pumpkin
- 1 pound penne pasta
- 2 tablespoon extra-virgin olive oil, divided
- 3 garlic cloves, thinly sliced
- 1 cup cremini mushrooms, sliced
- 1 cup spinach, chopped
- 1/2 cup nonfat milk
- 3 ounces Parmesan cheese, freshly grated
- pinch of fresh rosemary
- pinch of fresh thyme
- 1 teaspoon red pepper flakes
- salt and pepper, to taste
Preheat an oven to 400 degrees.
Toss the pumpkin pieces in a little olive oil. Spread onto a baking sheet and roast in the oven for 25-30 minutes, or until pumpkin flesh is tender when poked with a fork.
Place a medium-large pot of salted water on the stove over medium-high heat. Cook the penne according to package directions, or until al dente.
Place 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the garlic and mushrooms to the skillet and cook 3-5 minutes, or until the mushrooms and garlic begin to brown. Add the spinach and cook, stirring, for about 4 minutes, or until the spinach has wilted.
Add the remaining tablespoon olive oil, as well as the milk, and stir until the oil and milk are incorporated. Add the roasted pumpkin pieces and grated Parmesan, toss, and reduce the heat to simmer.
Season with the fresh rosemary, thyme, red pepper flakes and salt and black pepper to taste.
Add the cooked penne. Toss until the penne is coated in the spices and well integrated with the mushrooms, pumpkin and spinach. Enjoy.