Autumn Pappardelle with Creamy Pumpkin Sauce, Forest Mushrooms, and Crispy Sage - photo 1
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Autumn Pappardelle with Creamy Pumpkin Sauce, Forest Mushrooms, and Crispy Sage

Pikantne Pizza and Pasta Main Dishes Italian Cuisine 80 min Medium 17 wyświetleń ~71.02 PLN - (0)
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Description

This dish is the essence of autumn on a plate. Velvety, wide ribbons of pappardelle pasta are enveloped in a rich, creamy sauce made from roasted Hokkaido pumpkin. The sweetness of the pumpkin perfectly balances the earthy, deep aroma of fresh wild mushrooms, such as chanterelles or porcini. Each bite is a symphony of flavors and textures: the softness of the pasta, the smoothness of the sauce, the meatiness of the mushrooms, and the surprising crunch of sage leaves sautéed in butter, which release an intense, herbal aroma. The dish is completed with toasted walnuts adding a hint of nutty sweetness and freshly grated Parmesan, which brings a salty, cheesy umami accent. It is not only incredibly delicious but also beautifully presented on the plate, thanks to the intense orange color of the sauce and the contrasting toppings. It is the perfect choice for an elegant dinner, a romantic evening for two, or simply when you crave something special and comforting on a chilly autumn day.

Ingredients (15)

Servings:
4
  • Pappardelle pasta 400 g
  • Hokkaido pumpkin 800 g
  • Wild mushrooms (e.g. chanterelles, porcini) 300 g
  • Shallot 70 g
  • Garlic 3 ząbki
  • 30% heavy cream 150 ml
  • Butter 60 g
  • Fresh sage 0.7 pęczek
  • Ser parmezan (parmigiano reggiano) 80 g
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Nutmeg 2 szczypty
  • Płatki chilli 1 szczypta
💰 Szacowany koszt dania: ~71.02 PLN (17.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Thoroughly wash the Hokkaido pumpkin under running water. Place it on a stable cutting board. Using a large, sharp knife, cut the pumpkin in half. Then, using a spoon, scoop out the seeds along with the fibrous flesh. Cut each half into smaller pieces, for example into eighths, to bake faster.

Ingredients: Hokkaido pumpkin
Hokkaido pumpkin has a hard skin, so be careful when cutting. Make sure the cutting board doesn't slip on the countertop (you can place a damp cloth underneath it). There's no need to peel the skin – after roasting, it becomes soft and edible.
2

Transfer the pumpkin pieces to a large baking tray lined with parchment paper. Drizzle them evenly with olive oil (about 1-2 tablespoons). Then sprinkle with salt and freshly ground pepper. Use your hands to thoroughly rub each piece so that the spices evenly coat the pumpkin.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Use a large baking sheet so that the pieces of pumpkin are in a single layer. If they are too crowded, they will start to steam instead of roast, which will affect their flavor and texture.
3

Place the baking tray with the pumpkin in the preheated oven. Bake for about 25-35 minutes. The pumpkin is ready when the flesh is completely soft (you can check this by inserting a fork – it should go in easily), and the edges start to caramelize and brown slightly.

Baking time depends on the size of the pumpkin pieces. Check it after 25 minutes to avoid burning. Slightly browned edges will add depth of flavor to the sauce.
4

Remove the baked pumpkin from the oven and let it sit for a few minutes to cool slightly. When it is cool enough to touch, separate the flesh from the skin (although the skin is edible, it's better not to add it for a smoother sauce). Transfer the flesh to a blender or food processor and blend until you have a perfectly smooth, velvety purée. If the purée is very thick, you can add 1-2 tablespoons of water. Set aside.

A high-power jug blender is perfect for blending. If you are using a hand blender (immersion blender), place the pulp in a tall container to avoid splattering. You need about 400-500g of purée.

Preparation of toppings

5

If you are using walnuts, prepare a small, dry skillet (without fat). Heat it over medium heat. Add the nuts and toast them for 2-3 minutes, stirring or tossing frequently, until they start to release a strong, nutty aroma and lightly brown. Be careful not to burn them. Transfer them to a plate to cool, then chop them coarsely with a knife.

Ingredients: Walnuts
Toasting nuts releases their essential oils, making them crunchier and more flavorful. Don't walk away from the pan, as the nuts can burn very quickly.
6

In a large, deep skillet, melt half of the butter (30g) over medium heat. When the butter starts to foam, gently lay the sage leaves on it in a single layer. Fry for about 1-2 minutes on each side, until the leaves become dark green, slightly translucent, and crispy. Be careful not to burn the butter. Using tongs or a fork, remove the crispy leaves and transfer them to a plate lined with paper towels to drain excess fat.

Ingredients: Butter, Fresh sage
This is a key step for flavor and texture. Do not add all the leaves at once to avoid lowering the temperature of the butter. The finished leaves are crispy like chips. Leave the aromatic sage butter in the pan.
7

Clean the forest mushrooms with a brush or a damp cloth (avoid soaking them in water). Cut larger specimens. In the same pan where the sage was sautéed, add the remaining butter (30g). Increase the heat to medium-high. When the butter is hot, add the mushrooms. Sauté for 5-7 minutes, stirring not too often, until the mushrooms are browned and the water has evaporated. At the end of cooking, season with salt and pepper. Remove the mushrooms from the pan and set aside.

Ingredients: Wild mushrooms (e.g. chanterelles, porcini), Butter, Salt, Pieprz czarny świeżo mielony
High temperature and not stirring at the beginning of frying are key to browning the mushrooms rather than cooking them in their own juice. Salting at the end prevents them from releasing water.

Preparing the sauce

8

In the same pan (you don't need to wash it), pour a little olive oil if it's dry. Reduce the heat to low/medium. Add the finely chopped shallot and sauté for 3-4 minutes, stirring, until it becomes soft and translucent. Add the minced or finely chopped garlic and sauté for another minute until it releases its aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Shallot, Garlic, Extra virgin olive oil
Use a large skillet that will later fit all the pasta. Gently sautéing the shallot slowly brings out its natural sweetness.
9

Add the prepared pumpkin purée to the sautéed shallots and garlic. Mix everything thoroughly with a wooden spoon or silicone spatula. Heat over low heat for about 2-3 minutes until the purée is warmed through.

Ingredients: Nutmeg
At this point, you can season the sauce with a pinch of nutmeg, which will wonderfully enhance the flavor of the pumpkin.
10

Reduce the heat to the minimum. Slowly, while stirring constantly, pour in the heavy cream. Stir until the sauce reaches a smooth, creamy consistency. Then add the grated Parmesan (about 50g, reserve the rest for sprinkling). Stir until the cheese is completely melted and combined with the sauce. Taste and season with salt and pepper. If you like, add a pinch of chili flakes. Keep the sauce on low heat.

Ingredients: 30% heavy cream, Ser parmezan (parmigiano reggiano), Salt, Pieprz czarny świeżo mielony, Płatki chilli
Do not bring the sauce to a boil after adding the cream and cheese to avoid curdling. The sauce should be thick but fluid – if it is too thick, you can thin it later with pasta cooking water.

Cooking the pasta and combining

11

In a large pot, bring a generous amount of well-salted water to a boil (the rule is about 1 liter of water and 10g of salt for every 100g of pasta). When the water is boiling vigorously, add the pappardelle pasta. Cook according to the package instructions, but for 1-2 minutes less, so it is 'al dente' – firm and slightly hard in the center. Before draining the pasta, reserve a cup (about 250 ml) of the cooking water.

Ingredients: Pappardelle pasta, Salt
The water from cooking pasta is key! The starch in it will help bind the sauce to the pasta and give it the perfect creamy consistency. Never rinse the pasta with cold water after draining!
12

Drain the hot pasta and transfer it directly to the pan with the warm pumpkin sauce. Using tongs, vigorously toss and lift the pasta so that each strand is thoroughly coated with the sauce. Gradually add the reserved pasta cooking water (start with 1/4 cup) until the sauce reaches the desired creamy consistency that beautifully clings to the pasta. Cook everything together for about a minute.

This process is called 'mantecatura' and is the secret to the perfect restaurant-style pasta dish. Do not pour the sauce over the pasta in the bowl – always add the pasta to the sauce in the pan.
13

Immediately divide the pasta onto four warmed plates or into deep bowls. On top of each serving, place a portion of sautéed wild mushrooms. Garnish with crispy sage leaves and sprinkle with toasted walnuts (if using). Finally, dust each portion with freshly grated Parmesan. Serve right away while the dish is hot.

Ingredients: Wild mushrooms (e.g. chanterelles, porcini), Fresh sage, Walnuts, Ser parmezan (parmigiano reggiano)
Heating the plates before serving will help the dish maintain its ideal temperature for longer. The best way to do this is to place them in an oven preheated to 50-60°C for a few minutes.

Fun Fact

💡

Pappardelle pasta comes from Tuscany, and its name derives from the Italian verb 'pappare', which means 'to devour' or 'to feast'. The wide ribbons of this pasta were created specifically to pair perfectly with rich, thick sauces based on meat, mushrooms, or vegetables, such as this pumpkin one.

Best for

Elegancka kolacja Jesienny obiad z przyjaciółmi Danie na specjalną okazję Kiedy masz ochotę na coś wyjątkowego

Tips

🍽️ Serving

Serve the dish immediately after preparation in deep, warmed bowls to keep it hot for as long as possible. A glass of white, dry wine with good acidity, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly with the dish, balancing the creaminess of the sauce. You can also serve a light red wine, such as Pinot Noir.

🥡 Storage

The dish tastes best when freshly prepared. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. The crispy sage will lose its texture, so it's best to prepare it fresh. To reheat the pasta, place it in a pan with a little milk or water and heat over low heat, gently stirring until the sauce becomes creamy again.

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