Pasta, Risotto and You

by Nancy Caivano


Fettuccine with Pumpkin,
Mushrooms and Mascarpone

Serves 6



4 cups seeded, peeled fresh sugar pumpkin
   cut into 1/2-inch pieces (from 1-1/2 pounds pumpkin)
1-1/2 tbsp olive oil
4-1/2 cups chicken stock, divided
1 cup mascarpone cheese
1/2 tsp ground cinnamon
Kosher salt and black pepper
1/4 cup (1/2 stick) butter
2 cups mixed mushrooms thinly sliced (variety your preference)
1 lb fettuccine
2/3 cup shelled pumpkin seeds, toasted
1/4 cup grated Pecorino Romano cheese, plus more for passing



Heat oven to 450 degrees 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 a food processor. Add 2-1/2 cups chicken stock. purée until smooth. Add mascarpone and 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 al dente. Drain. Transfer fettuccine to large bowl. Add sauce and toasted pumpkin seeds; combine well. Season with salt and pepper. Add 1/4 cup Romano; toss to coat. Serve, passing remaining Romano.


Pasta Risotto and You


Copyright © 2001, Nancy Caivano. All rights reserved.


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This page created October 2001

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