Pasta with pumpkin and mushrooms

Ingredients

• 250 gshort pasta, any preferred shape
• 500 g, peeled weightpumpkin
• 300 gchestnut mushrooms
• 1 clovegarlic
• to tasterosemary
• 125 ml (½ glass)white wine
• 45–60 ml (3–4 tablespoons)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the pumpkin

   Scoop out the seeds and stringy fibres with a spoon. Cut the pumpkin into slices with a sharp knife and remove the skin.

2. 2

   Dice and clean

   Cut the pumpkin slices into small cubes. Trim the earthy ends from the mushroom stalks, then wipe the stalks and caps with a damp cloth.

3. 3

   Rinse if needed

   If the mushrooms are very dirty, rinse them quickly under running water without soaking them, then dry them straight away.

4. 4

   Slice and flavour

   Slice the mushrooms thinly. Peel and finely chop the garlic with the rosemary. Warm the oil in a large frying pan, then gently cook the garlic and rosemary until lightly golden.

5. 5

   Cook the pumpkin

   Add the pumpkin cubes and cook for about 15 minutes, stirring with a wooden spoon.

6. 6

   Add the mushrooms

   Once the pumpkin has softened, add the mushrooms. Cook over a medium heat for about 5–10 minutes, or until the mushrooms are soft too.

7. 7

   Season and deglaze

   Season with salt and pepper, stirring from time to time. Turn up the heat and pour in the white wine.

8. 8

   Reduce the wine

   Let the alcohol evaporate, then take the pan off the heat.

9. 9

   Boil the pasta

   Cook the pasta in plenty of salted water for the time stated on the packet. Drain it and add it to the pan with the sauce.

10. 10

    Toss and serve

    Toss the pasta in the pan, adding a small ladleful of pasta water if needed. Divide between plates and serve straight away.

What is pasta with pumpkin and mushrooms?

This is an Italian-style autumn pasta dish built around pumpkin, mushrooms and short pasta. Its appeal is the contrast between the pumpkin’s gentle sweetness and the mushrooms’ savoury, earthy flavour.

Here, garlic and rosemary season the vegetables, while white wine lifts the sauce. The pumpkin cooks first so it has time to soften before the mushrooms are added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 11g protein, 56g carbs, 14g fat.

Most of the carbohydrates come from the pasta, with a smaller contribution from the pumpkin; the olive oil supplies most of the fat, while the pasta and mushrooms provide some protein. Pair a serving with a green salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Pumpkin: Use a firm, flavourful variety that holds together as it cooks. The recipe gives 500 g as the peeled weight, so remove the skin before weighing if you want to match that quantity.

Mushrooms: Chestnut mushrooms bring a fuller, earthier flavour, though the recipe simply calls for champignon mushrooms. Choose firm ones and wipe them clean rather than leaving them to soak.

Pasta: Any short shape works; ridged or curved pasta catches the small pieces of pumpkin and mushroom. Keep to the packet’s cooking time for the shape you choose.

Build the vegetable sauce

A broad frying pan gives the pumpkin and mushrooms room to cook rather than steam. Start the garlic and rosemary gently in the oil, taking care not to let the garlic become dark or bitter.

The pumpkin needs about 15 minutes before the mushrooms go in. Stir regularly so the cubes cook evenly and do not catch on the base of the pan.

Know when it is ready

Pumpkin: It should be softening after its first 15 minutes, but still hold its shape well enough to be stirred into the pasta.

Mushrooms: Cook them for about 5–10 minutes, until tender. The exact time depends on their thickness and how much moisture they release.

Wine: Add it over a higher heat and let it evaporate before taking the pan off the heat. The finished sauce should smell fragrant, not sharply alcoholic.

Coordinate the timing

The vegetables can cook while you bring the pasta water to the boil. Start cooking the pasta so it is ready around the time the mushrooms have softened.

Reserve a little pasta water before draining. Tossing it with the sauce can help the oil and vegetable juices coat the pasta without making the dish heavy.

Serve it well

Bring the pasta to the table as soon as it is tossed, while the sauce is warm and glossy. A simple green salad or steamed greens make a fresh side.

For a more substantial meal, serve it with crusty bread or add a protein-rich side. Keep any extra seasoning simple so the pumpkin, mushrooms and rosemary remain the focus.

Recipe notes & tips

• Cut the pumpkin into evenly sized cubes so they soften at roughly the same rate.
• Wipe mushrooms with a damp cloth and rinse them only if they are especially dirty.
• Keep the garlic moving in the pan and take care not to brown it too deeply.
• Taste the vegetables before adding the pasta and adjust the salt and pepper.
• Save some pasta water before draining, in case the pan sauce needs loosening.
• Serve straight away after tossing the pasta with the vegetables.

Variations

• Add sage: Use a little sage with the rosemary for another autumnal herbal note.
• Finish with cheese: Grate Parmesan over each portion just before serving.
• Use another mushroom: Substitute another firm mushroom variety for the chestnut mushrooms.
• Make it chilli-hot: Add a pinch of chilli flakes with the garlic.
• Add toasted nuts: Scatter toasted walnuts over the plated pasta for crunch.

Common mistakes to avoid

• Crowding the pan: The vegetables may steam rather than cook evenly; use a broad pan.
• Burning the garlic: It can turn bitter quickly; cook it gently until just lightly golden.
• Overcooking the pumpkin: The cubes can collapse when tossed; check that they soften but still hold their shape.
• Soaking the mushrooms: They can take on excess water; wipe them clean and rinse only briefly if needed.
• Skipping pasta water: The sauce may cling less well; reserve a little before draining.
• Letting the pasta sit: The sauce is best freshly tossed; bring it to the table straight away.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat in a pan with a splash of water, stirring gently until hot; the pumpkin may soften further.

Frequently asked questions