Sauce pour pâtes à la citrouille, pici et champignons croustillants

Ingrédients

• 1 pack of Organic Spaghetti Toscani Pici
• 2 lb. mixed oyster mushrooms, torn into bite-size pieces
• 1/4 cup oil
• 1/2 teaspoon salt
• 3 peeled and thinly sliced garlic cloves
• 1/2 teaspoon red pepper flakes or smoked chili flakes
• 3 thyme sprigs
• 2 Tablespoons Salted Honey Brown Butter
• 2 minced shallots
• 3 minced garlic cloves
• 1 can pumpkin puree
• 1/2 cup mascarpone cheese
• 1 cup pasta water
• 1/2 cup parmesan cheese
• 1/4 teaspoon smoked paprika sea salt
• Salt and black pepper
• Additional toppings: crispy crumble pancetta.

Préparation

1. 1

   Place: oven racks in bottom third and middle of oven and preheat to 350°F; Put a pot of water for your pasta on the stove to boil.

2. 2

   Toss: mushrooms, garlic, thyme, smoked chili flakes or red pepper flakes, 1/4 cup oil, and 1/2 teaspoon salt on a rimmed baking sheet. Roast on bottom rack around 25 minutes, tossing halfway through until deeply golden brown and crisped. Check the oven after 15 minutes.

3. 3

   Cook: pasta according to package. Drain, reserving 2 cups pasta water. Set aside.

4. 4

   Add: 2 Tablespoons salted honey brown butter in a skillet. Then add the shallots and sauté until translucent. Add the garlic and cook about 1 minute until fragrant.

5. 5

   Add: pumpkin puree, mascarpone cheese and 1 cup of pasta water. If you want pasta sauce that is looser, add more pasta water until it reaches the consistency that you like.

6. 6

   Add: the parmesan cheese. Mix to combine.

7. 7

   Taste: and adjust salt & pepper if needed. I use smoked paprika sea salt.

8. 8

   Transfer: cooked pici pasta to the pan and toss to combine.

9. 9

   Serve: the pasta immediately and top with the crispy mushrooms or the crispy pancetta.