Fettuccine With Pumpkin And Mushrooms
Published October 29, 1994
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra-virgin olive oil
4 ounces fresh mushrooms, sliced thin
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
¾ pound fresh fettuccine noodles
½ cup pumpkin or butternut squash puree
½ cup well-seasoned chicken stock
Pinch nutmeg
1 tablespoon finely chopped flat-leaf parsley
Freshly grated Parmesan cheese for serving
Nutritional analysis per serving (4 servings)
69 grams carbs; 2 milligrams cholesterol; 409 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 4 grams fiber; 400 milligrams sodium; 13 grams protein; 4 grams sugar
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.