Spaghetti “aglio-olio” with Pumpkin and Mushrooms
Ingredients
- 8 oz spaghetti
- 1/4 cup ¼ cup extra virgin olive oil
- 1.5 cups peeled and diced (½”) pumpkin or butternut squash
- 2 cloves of garlic, finely chopped
- 1.5 cups shiitake mushrooms, de-stemmed and thinly sliced
- 1 hot red chili pepper (or to taste), seeds removed
- 1 tbsp fresh thyme leaves
- 4 tbsb Pecorino Romano, grated
- 3/4 cup pasta water
- Salt to taste (for pasta water and sauce)
Instructions
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Bring a large pot of water (4 to 5 quarts) to a boil over high heat
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While water is heating, chop garlic, slice mushrooms and dice pumpkin
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Once the water has reached a rapid boil, add salt and then the spaghetti. Cook until very al dente (about 1 minute less than recommended cooking time on package directions)
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While the spaghetti is cooking, heat the olive oil in a large sauté pan over medium heat. Add the diced squash and cook for 5 minutes, stirring often. Squash should be lightly golden and soft to the fork. Add garlic and cook for a minute; then add mushrooms and cook for a few more minutes, stirring occasionally
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Season with a pinch of salt (to taste) and add fresh thyme leaves
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When pasta is ready, reserve ½ cup of pasta water and drain the rest. Return spaghetti to the pot, add reserved pasta water and half of the pumpkin-mushroom mixture, stirring over low heat for a minute or so, until most of the water has been absorbed by the pasta
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Remove pot from heat and add the Pecorino Romano cheese, stirring until the sauce is slightly creamy and all the flavors are well incorporated
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Transfer to a platter or portion onto individual plates. Top with the rest of the pumpkin-mushroom sauce, and serve immediately, adding more grated Pecorino Romano if desired
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