Fleur de Lis

Fleur de Lis

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Tuesday, October 7, 2014

Fall Harvest Pasta Bowls


I have been very perplexed on exactly what category to put this dish. Pasta?Autumn Favorites? Moroccan? Vegetarian? One Dish Meal? Let's put it ALL of them! With the warm spices that make up the Moroccan flavor profile mixed with the whole grain pasta and then add pumpkin.....it's a delightful, delicious blend of flavors and textures. Golden raisins are often found in Moroccan dishes, but since I'm not a fan, I chose Craisins as a great substitute. They worked nicely with the pumpkin flavor. Chopped pistachios added a nice crunch. The slight saltiness of the Parmigiano Reggiano cheese was the perfect finishing touch.

1 large yellow onion, thinly sliced
8 oz. white button mushrooms, thinly sliced
1/2 T. olive oil
1 can (15 oz.) solid pack pumpkin
4 cups vegetable stock
1 cup dry white wine
1/4 cup water
5 garlic cloves, minced
1/2 t. ground cumin
1/2 t. ground coriander
1/2 t. ground ginger
1/2 t. hot chili powder
1/4 t. turmeric
1/4 t. ground cinnamon
1/4 t. sugar
1/8 t. ground cloves
1/4 t. salt
1 lb. uncooked penne pasta
1/4 cup shelled pistachios
1/2 cup heavy whipping cream
2 oz. Parmesan cheese, grated
Freshly ground black pepper
1/4 cup Craisins
Chopped fresh flat leaf parsley (for garnish)

Heat oil in large skillet over medium high heat until it shimmers. Add onions and mushrooms. Cook, stirring 2 - 3 minutes or until onion is translucent.

While the onions and mushrooms cook, in a medium mixing bowl, combine pumpkin, stock, wine and water. Whisk until thoroughly combined.

Add garlic, spices and salt to skillet and cook until fragrant, only about 15 - 20 seconds.  

Stir in pumpkin mixture.  Bring to a simmer.  Stir in pasta.

Reduce heat to low, cover and cook 9 - 11 until pasta is tender. You will need to stir occasionally to keep the mixture from sticking. Add more water or wine if needed.

While the pasta cooks, roughly chop pistachios. Remove the skillet from the heat and stir in cream. Spoon into serving bowls and sprinkle with pistachios, black pepper, Craisins and parsley.  

Serve with toasted bread.  

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