Creamy Pumpkin Mushroom Pasta

Step 1

Preheat the oven to 475 F

Step 2

On a lined sheet pan add the chopped onions and pumpkin (you can use squash too)

Step 3

Smash the garlic cloves and season everything with all-purpose seasoning or a little salt and black pepper

Step 4

Toss in oil and place in the oven to bake until the pumpkins are soft and beginning to char

Step 5

Once charred remove from the oven and set aside

Step 6

Bring some salted water to boil to cook the pasta to the package’s instructions

Step 7

Clean and slice the mushrooms

Step 8

Melt the butter in a large pan and sauté the mushrooms until golden brown

Step 9

Add shredded garlic, sage,marjoram, tomato paste, garlic paste and anchovy paste

Step 10

stir to combine then deglaze the pan with ½ cup of pasta water

Step 11

Add the heavy cream as well as the roasted pumpkin onions and garlic and allow it to thicken

Step 12

Then add the parmesan cheese allow it to melt then stir in the pasta

Step 13

Once the pasta is completely coated add the mozzarella cheese and turn off the heat stirring to melt the cheese

Step 14

Serve hot garnished with extra fresh sage