Savory Pumpkin Sauce for your Fettucini Genies Delight

Savory Pumpkin Sauce for your Fettucini Genie's Delight

I went spelunking in my freezer yesterday and found all kinds of interesting dried, shriveled tidbits I’d squirreled away years ago. Among the finds? Five homemade pesto ravioli from my gluteny past life, several forgotten end slices of gluten free bread, three bags of New Mexico green chiles (hooray!) and one bag of peas (anyone who knows me realizes the significance of this. Bagged peas do not last more than 24 hours in my presence. Breakfast, mid-morning snack, late-morning snack… peas to me are what cereal is to adolescent boys.)

Anywhoo, among these identifiable treatsies, there were a few plastic containers of _____. That is to say, *****. And by that I mean, ??????

How to find out their true identity? Defrost them, of course! One of these delightful little surprises turned out to be about a 1/2 cup of pumpkin puree I’d saved from Joe Pumpkin two Octobers ago. Unlike the rest of the puree, this bit didn’t make it into the pumpkin pie and sat lonely and alone in the back of my freezer… until now!

Fettucini with a Savory Pumpkin Sauce

  • 3 cloves of garlic
  • 8 oz. shiitake mushrooms
  • 1 shallot
  • 1 cup vegetable broth
  • 1/2 c. pumpkin puree
  • 1/2 cup dry white wine
  • 2 heaping T tomato paste
  • 1 T chopped fresh rosemary
  • 2 T butter (replace with olive oil for vegan version)
  • 2 T olive oil
  • copious quantities of freshly ground pepper
  • parmesan cheese (omit for vegan version)

Coarsely chop your garlic and shallots and fry in a pan with the 2 T olive oil until garlic begins to turn a light golden brown and the shallots look glossy. Cut the mushrooms into strips and add them to the saute with the 2 T butter. Saute for 3-5 minutes, stirring occasionally. Add the finely chopped rosemary and fry for another minute or two. Add the white wine and let simmer for 5ish minutes. Add the pumpkin puree and whisk with a fork until the paste is dissolved. Add the veggie broth and do the same with the tomato paste. Add cracked pepper, but no salt yet! Let simmer on medium low for 20ish minutes. Salt to taste. Serve on top of fettucini… all covered with cheese…