ingredients

  • 2 cups Pumpkin or kalabasa , cubed
  • 1 tsp Butter
  • 2 slices Bacon , chopped
  • ½ cup Onions , brunoise
  • 1 ½ cups Chicken or vegetable stock
  • 1 tsp Butter
  • ½ cup Mushrooms , thinly sliced
  • 6 pcs Fresh sage
  • ¼ cup Cream
  • ¼ cup White wine
  • Nutmeg according to taste
  • Pasta , al dente
  • 2 Tbsps Parmesan cheese

steps

  1. Boil pasta until al dente.
  2. Heat a small amount of butter in a sauce pan and render fat from bacon. Cook until bacon becomes crispy. Remove bacon from pan and set aside for garnish. Add onions in the pan and sweat. Add pumpkin and sauté briefly. Pour in stock and simmer until fully cooked. Remove cooked pumpkin and puree in a blender.
  3. Heat butter in another sauce pan and sauté mushrooms. Add pumpkin puree to your sautéed mushrooms. Add sage. Pour some cream and white wine, if desired. Season to taste with salt, pepper and nutmeg.
  4. Toss cooked pasta into your sauce and serve. Top with parmesan cheese.