Pumpkin Pasta with Meat and Wild Mushrooms
- Number of Servings: 10
Ingredients
2 tbsp. EVOO1 lb. ground beef1/4 lb. shiitake mushrooms, chopped2 portobello mushroom caps, halved and thinly sliced3 garlic cloves, chopped1 medium onion, choppedsalt and pepper1.5 cups chicken stock1 14-oz can pumpkin puree1/2 cup creamsagenutmegcinnamon1 lb. box of pasta, your choice
Bring a large pot of water to boil. Add pasta and cook until al dente. Drain and set aside.
In a large deep skillet over medium high heat, add EVOO, onions, garlic, and meat. Cook until meat is no longer pink. Add mushrooms and cook until the mushrooms are browned. Add salt and pepper to taste. Add chicken stock and heat for 1 minute. Stir in the pumpkin and incorporate; mixture will be thick. Stir in the cream, sage, nutmeg, and cinnamon. Reduce the heat to low. Drain the pasta and add to the mixture. Stir and serve. Top with Parmesan cheese.
Serving Size: makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JEN8505.
In a large deep skillet over medium high heat, add EVOO, onions, garlic, and meat. Cook until meat is no longer pink. Add mushrooms and cook until the mushrooms are browned. Add salt and pepper to taste. Add chicken stock and heat for 1 minute. Stir in the pumpkin and incorporate; mixture will be thick. Stir in the cream, sage, nutmeg, and cinnamon. Reduce the heat to low. Drain the pasta and add to the mixture. Stir and serve. Top with Parmesan cheese.
Serving Size: makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JEN8505.
Nutritional Info Amount Per Serving
- Calories: 342.9
- Total Fat: 11.7 g
- Cholesterol: 34.0 mg
- Sodium: 37.1 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 4.7 g
- Protein: 15.2 g
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