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Pasta with Squash, Red Bell Pepper, and Mushrooms

Dawn Dobie
Pasta dish that's perfect for a harvest table.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 large red bell pepper
  • 1/2 pound of pumpkin or winter squash peeled, seeded and cut into 1-inch pieces (about 2 cups)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup chopped shallot
  • 1 large garlic clove minced
  • 1/4 pound fresh shitake mushrooms sliced
  • 1/4 pound fresh brown mushrooms (cremini or baby bella), sliced
  • salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/4 cup minced fresh Italian parsley
  • 1/2 pound tagliatelle or fettuccine pasta
  • grated Parmesan cheese for topping optional

Instructions
 

  • Char pepper in broiler (or over gas flame) until blackened on all sides. Place inside a plastic or paper bag and seal. Allow to stand 10 minutes at room temperature to steam. Remove charred peel, membranes and seeds inside, and cut into very thin strips.
  • Steam pumpkin/squash cubes until tender, about 10 minutes (may take longer). Set aside.
  • Heat butter and olive oil together in large skillet over medium heat. Add shallot and cook, stirring for about 3 minutes. Add garlic and cook an additional minute.
  • Add mushrooms. Stir, seasoning with salt and pepper. Cook for about 3 minutes, or until tender.
  • Add pumpkin/squash cubes to skillet and stir. Cook for one minute.
  • Pour wine into skillet and allow to boil until liquid is reduced by half.
  • Add the cream to the skillet and boil until the sauce thickens and coats the back of a spoon, about 4-5 minutes. Mix in bell pepper and heat, tossing vegetables lightly. Add parsley, stir, and taste to see if more salt and pepper are needed.
  • Meanwhile, boil pasta according to package directions, stirring from time to time to avoid sticking.
  • Drain pasta. Add to sauce and bring to simmer. Toss gently. Divide pasta among plates and serve immediately.
  • (Optional: offer grated Parmesan for topping.)

Notes

Any type of winter squash can be used for this recipe. Instead of steaming on the stove, you can cook the squash cubes in the microwave. To do this, place cubes in a shallow bowl, add 1/4 inch of water, cover tightly with plastic wrap, and microwave for 4-5 minutes, until tender.
Adapted from Bon Appétit (October 1989)