Creamy Pumpkin Tagliatelle with Sausage and Mushrooms is a quintessential fall recipe that is simply fabulous! Not only for family dinners, but also for special occasions, this pasta recipe is perfect to serve to your friends.
On one side, the robust taste of sausage and mushrooms, on the other, the delicate and sweet taste of pumpkin. Finally, with fresh ricotta, you add a touch of creaminess that envelops all the ingredients.
When you hear about tagliatelle, you sure think of the classic Bolognese sauce recipe. Tagliatelle Bolognese is indeed a timeless and very tasty recipe. However, there are many other traditional sauces that go well with fresh pasta and especially tagliatelle.
Tagliatelle with mushrooms, for example, is a classic of Italian recipe, as is the combination of mushrooms and sausage. But in the season of the sweet and colorful pumpkin, the dish becomes even more beautiful and richer.
A specialty prepared with simple ingredients and a strong taste that will make your pasta a unique dish!
Like pumpkin risotto and mushroom risotto, creamy pumpkin pasta with sausage and mushrooms is a genuine autumn comfort food, especially on cold and gray days. The warm colors of autumn and the scent of the woods give this dish an inviting and surprising look and taste. Give it a try!
Ingredients
- Prep Time: 20 Min. If you want to make homemade tagliatelle, add 1 hour.
- Cook Time: 30 Min
- Servings: 4
- 350 g of Tagliatelle. You can make them at home with our homemade pasta recipe
- 400 g (about 1 pound) of pumpkin such as Butternut Squash
- 250 g (9 oz) of mushrooms (we used the common champignons but you can use the type mushrooms you prefer)
- 300 g (~10 oz) of sausage
- 1 medium onion
- 100 ml (~½ cup) of dry white wine
- 250 g (9 oz) of fresh ricotta cheese
- 3 tablespoons of grated Parmigiano Reggiano
- 3 tablespoons of extra virgin olive oil
- 2 fresh rosemary sprigs
- fine salt and ground black pepper to taste
Instructions
The Sauce
Step 1) - Thoroughly clean the mushrooms. Remove the end of the stem that is most dirty with soil. Then remove the remaining soil with a damp cloth or a special brush. It's best not to soak them in water. Cut them into thin slices and set them aside.
Step 2) - On a wooden cutting board, remove the skin and seeds from the pumpkin. Cut about half of it into cubes and set aside. Cut the other half of the pumpkin into large pieces. Place them in a baking dish lined with parchment paper. Add a little oil, a few rosemary needles and a drop of water. Bake at 180°C (350°F) until the pumpkin is soft when pierced with a fork (this will take about 15-20 minutes).
Step 3) - Remove the skin from the sausage and crumble with a fork.
Step 4) - In a saucepan, gently brown the finely chopped onion in the oil. Cook for a few minutes, then add the sausage and rosemary. Brown the sausage well on all sides over medium heat.
Step 5) - Add the white wine. Allow the alcohol to evaporate, then reduce the heat.
Step 6) - Add the diced pumpkin. Season with salt and pepper. Add a little water. Cover and cook on a low heat for about 15 minutes.
Step 7) - Now add the mushrooms and stir well. Cover and cook for about 5 minutes.
The Cream
Step 8) - While the sausage, pumpkin and mushroom sauce continues to cook, prepare the creamy part of the recipe.
Place the baked pumpkin in an electric food processor and blend.
Step 9) - Combine the ricotta, parmigiano and pumpkin in a bowl. Mix well until you get a creamy consistency.
Step 10) - Add the ricotta and pumpkin cream to the sausage, pumpkin and mushroom sauce. Remove from heat and mix well. Meanwhile, bring plenty of lightly salted water to a boil to cook the pasta.
Cooking the Pasta
Step 11) - Cook the tagliatelle and drain when al dente (this will take 2 to 5 minutes) directly into the sauce. Toss well and serve immediately with a sprinkling of parmigiano and freshly ground pepper! Creamy Pumpkin tagliatelle with Sausage and Mushrooms is ready!
READ: How to Cook Fresh Pasta
YOU MUST ALSO TRY:
- Italian Sausage Stuffed Mushrooms
- Italian Beef Stew with Mushrooms
- How to Make Pumpkin Gnocchi
- Sausage and Broccoli Pasta
- Malloreddus alla Campidanese
- Pasta alla Boscaiola (Creamy Mushrooms & Sausage Pasta)
Storage
Creamy pumpkin tagliatelle with mushrooms and sausage must be eaten immediately.
The sauce can be kept in the refrigerator in an airtight container for two or three days.
Freezing is not recommended.
Tips and Variations
- PASTA: We used tagliatelle, but fettuccine would also work well. Traditionally, this type of long pasta (as well as pappardelle and tagliolini) goes very well with mushroom sauces and creamy, enveloping dishes. Of course, you can use any pasta you like. If you like short pasta, fusilli and caserecce are great for this recipe.
- MUSHROOMS: We used fresh champignons. They are the most common, inexpensive and always available mushrooms. Of course, you can use the type of mushrooms you prefer or even a mixture of different types. For a more sophisticated dish and when in season, you can use the highly prized porcini mushroom. Frozen mushrooms can also be used. In this case, it is advisable to add them to the sauce at the beginning of the preparation.
- VEGETARIAN VERSION: If you want to make a vegetarian version of this recipe, you can of course leave out the sausage, but you will have to make some changes to the recipe. The sausage is the most flavorful ingredient in the recipe, contrasting and balancing the sweetness of the squash and ricotta. By removing the sausage, we recommend using a cream cheese that is more flavorful than ricotta. For example, Gorgonzola or Taleggio. We also recommend that you increase the amount of pumpkin and mushrooms a bit in place of the sausage.
Recipe Card
Creamy Pumpkin Tagliatelle with Sausage and Mushrooms
Ingredients
- 350 g pasta tagliatelle or fettuccine
- 400 g pumpkin ~1 pound, Butternut Squash
- 250 g mushrooms 9 oz (I used the common champignons but you can use the type of mushrooms you prefer)
- 300 g sausage ~10 oz
- 1 onion medium size
- 100 ml white wine ~½ cup, dry
- 250 g ricotta 9 oz, fresh
- 3 tablespoons Parmigiano Reggiano grated
- 3 tablespoons olive oil extra virgin
- 2 sprigs rosemary fresh
- salt to taste
- black pepper to taste
Instructions
MAKE THE SAUCE
- Step 1) - Thoroughly clean the mushrooms. Remove the end of the stem that is most dirty with soil. Then remove the remaining soil with a damp cloth or a special brush. It's best not to soak them in water. Cut them into thin slices and set them aside.
- On a wooden cutting board, remove the skin and seeds from the pumpkin. Cut about half of it into cubes and set aside. Cut the other half of the pumpkin into large pieces.
- Place them in a baking dish lined with parchment paper. Add a little oil, a few rosemary needles and a drop of water. Bake at 180°C (350°F) until the pumpkin is soft when pierced with a fork (this will take about 15-20 minutes).
- Remove the skin from the sausage and crumble with a fork.
- In a saucepan, gently brown the finely chopped onion in the oil. Cook for a few minutes, then add the sausage and rosemary. Brown the sausage well on all sides over medium heat.
- Add the white wine. Allow the alcohol to evaporate, then reduce the heat.
- Add the diced pumpkin. Season with salt and pepper. Add a little water. Cover and cook on a low heat for about 15 minutes.
- Add the mushrooms and stir well. Cover and cook for about 5 minutes.
MAKE THE CREAM
- While the sausage, pumpkin and mushroom sauce continues to cook, prepare the creamy part of the recipe. Place the baked pumpkin in an electric food processor and blend.
- Combine the ricotta, parmigiano and pumpkin in a bowl. Mix well until you get a creamy consistency.
- Add the ricotta and pumpkin cream to the sausage, pumpkin and mushroom sauce. Remove from heat and mix well. Meanwhile, bring plenty of lightly salted water to a boil to cook the pasta.
COOK THE PASTA
- Cook the tagliatelle and drain when al dente (this will take 2 to 5 minutes) directly into the sauce.
- Toss well and serve immediately with a sprinkling of parmigiano and freshly ground pepper.
Lis says
Omgosh this was so good! I used roasted lamb breast, and I roasted the butternut squash. I also roasted some carrots and onions underneath the breast, so that went in there, too. I will make this again.