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1
Heat the oil in a heavy non-stick skillet over medium heat.
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2
Add the sliced mushrooms and cook until browned, about 2-3 minutes.
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3
Take the mushrooms out of the pan and set aside in another bowl.
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4
Add the shallots into the skillet and cook until they become soft and translucent.
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5
Add the wine and 3/4 cup of the broth.
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6
Cook until it reduces by half.
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7
Add the cream and reduce again until the sauce becomes thicker and coats the back of a spoon.
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8
Add the pumpkin and whisk until the sauce is smooth.
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9
If its too thick you can keep thinning it down by adding more broth (only if needed).
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10
Season with salt and black pepper.
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11
Lower heat to keep warm.
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12
Bring a large pot of water to a rolling boil and cook the pasta as per the instructions on the package.
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13
Heat the other tablespoon of oil in a saute pan over a high heat until it starts to smoke.
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14
Place each piece of salmon into the pan, skin side up.
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15
Sear the salmon for about 3 minutes before turning over.
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16
Lower the heat and cook the salmon for about another 5 minutes.
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17
Drain the pasta when its done.
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18
Return it to the pot it cooked in.
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19
Start to add the pumpkin sauce into the pasta, gently tossing with a pair of tongs.
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20
Add as much sauce as you prefer then add the cooked mushrooms making sure all the pasta has been coated.
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21
Place some pasta on a serving plate or bowl and top with a piece of the salmon.
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22
Garnish with fresh thyme and grated Parmesan or Pecorino cheese.
