This delicious pasta with a wild mushroom cream sauce has great flavor. Serve it over whole wheat pasta for additional nutritional value.
Ingredients
- 1 small sugar pumpkin-optional
- 1 pound whole wheat fusilli pasta
- 2 cups mushroom stock
- 6 tablespoons olive oil
- 4 shallots, thinly sliced
- 4 cloves garlic, about 2 teaspoons
- 2 bay leaves
- 1/4 teaspoon red pepper flakes or 1 small serrano chile
- 8 oz crimini mushrooms, thinly sliced
- 3 oz shiitake mushrooms, thinly sliced
- 3 oz portobello mushrooms, cut into small pieces
- 2 tablespoons shoyu soy sauce
- ½ teaspoon fresh ground pepper
- 1 teaspoon salt
- 2 tablespoons flour
- ½ cup white wine
- 2 cups coconut milk
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh sage, minced
- 2 tablespoons fresh parsley, minced
- asiago cheese to add on top
Directions
Cut stem off pumpkin, slice in half, scoop out seeds with a spoon. Place face down on a steamer and steam for about 20 minutes, until pumpkin pierced with a fork is soft, but not mushy. Let cool. Peel, and cut into 1/2 inch sized squares. Set aside.
Make mushroom stock, or buy stock.
In a medium sauté pan, heat 2 tablespoons olive oil. Add Shallots, serrano chili or red pepper flakes, garlic and bay leaf. Cook until shallots are soft and slightly browned, about 5 minutes.
Add white wine, stirring to deglaze the pan. Add mushrooms and continue to cook about 5 minutes more, until mushrooms are cooked. Add shoyu, salt and pepper and cook a few minutes more.
Remove mushrooms and shallots from pan with a slotted spoon, leaving juices in the pan.
Add the remaining olive oil and flour. Stir with a whisk for 2 minutes on medium low heat. Slowly add the mushroom stock and coconut milk, whisking while adding a bit at a time, letting it thicken before adding more. Stir in fresh minced thyme and sage. Let simmer on a low boil, stirring frequently to prevent burning or sticking, letting the sauce thicken.
Sauce should stick to a spoon inserted into the sauce.
Add mushrooms and shallots back to the pan.
Stir in pumpkin pieces.
Turn of heat. Cook pasta in water in a separate pan according to directions, leaving the pasta al dente. Drain pasta in a colander and add to the mushroom sauce. If sauce is too thick, add additional mushroom stock.
