Fettuccine with Pumpkin, Shiitakes and Mascarpone

Name: Fettuccine with Pumpkin, Shiitakes and Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups 1/2-inch pieces seeded peeled fresh sugar pumpkin or butternut squash (from 1 1/2 pounds squash); 1 1/2 tablespoons olive oil; 4 1/2 cups chicken stock or canned low-salt chicken broth; 1 cup mascarpone cheese; 1/2 teaspoon ground cinnamon; 1/4 cup (1/2 stick) butter; 12 ounces shiitake mushrooms, stemmed, thinly sliced; 1 pound fettuccine; 2/3 cup shelled pumpkin seeds, toasted; Freshly grated Parmesan cheese

Servings: persons

1
Preheat oven to 450F.
2
Toss pumpkin with olive oil in large bowl to coat.
3
Transfer pumpkin to baking sheet.
4
Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes.
5
Transfer pumpkin to processor.
6
Add 2 1/2 cups chicken stock.
7
Puree until smooth.
8
Add mascarpone cheese and ground cinnamon.
9
Process to blend.
10
Season with salt and pepper.
11
Melt butter in heavy large skillet over medium-high heat.
12
Add mushrooms and saute until beginning to brown, about 5 minutes.
13
Add remaining 2 cups chicken stock.
14
Boil until stock is reduced by half, about 8 minutes.
15
Reduce heat to low.
16
Stir in pumpkin mixture.
17
Season with salt and pepper.
18
(Can be prepared 1 day ahead.
19
Cover and refrigerate.
20
Rewarm over medium heat before continuing.)
21
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite.
22
Drain.
23
Transfer fettuccine to large bowl.
24
Add sauce and toasted pumpkin seeds; toss to coat.
25
Season with salt and pepper.
26
Serve, passing Parmesan cheese separately.

2358

kcal

Calories

221

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups 1/2-inch pieces seeded peeled fresh sugar pumpkin or butternut squash (from 1 1/2 pounds squash), 1 1/2 tablespoons olive oil, 4 1/2 cups chicken stock or canned low-salt chicken broth, 1 cup mascarpone cheese, and more.

Yes, Fettuccine with Pumpkin, Shiitakes and Mascarpone falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!