Paccheri Pumpkin Alfredo

 

I couldn't resist making this delicious pumpkin alfredo.  I found this gluten-free Paccheri pasta at my local specialty market.  Paccheri (pakkeri) pasta are large tubular-shaped originating from Campania, Italy.  The word paccheri literally means "to slap." as in slapping you in the face as you eat.  These were so much fun to serve with my homemade pumpkin alfredo.  Typically, you would use large tube shape pasta to stuff with your favorite cheese, such as ricotta or burrata.  I thought it would be fun to use this pasta for a more saucy type dish.  The sauce completely covered both the outside and inside of the pasta.  

This pumpkin alfredo recipe is very mild with just a small hint of pumpkin flavor.  It is still cheesy like alfredo but with an extra layer of flavor.  I included toasted pine nuts and mushrooms to this dish, which I thought was an excellent addition.  Make sure to put this dish on your weekly menu.  You will certainly be happy you did.  If you can not find Paccheri pasta, you can certainly substitute with Rigatoni, a smaller tube shape pasta found at your local grocery store.

Ingredients:
1 lb favorite pasta, cooked (al dente)
2 sticks butter
1 1/2 cups heavy cream
1/3 cup pumpkin butter (see recipe on my blog)
1 cup grated cheese, plus extra for topping
8 ozs mushrooms, sauteed
2 cloves garlic, minced
1/4 cup toasted pine nuts
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped

Directions:
1.  Cook pasta al dente (still firm)
2.  While water is boiling for the pasta, heat a saucepan at medium temperature.  Add butter, cream, pumpkin butter, and bring to a small boil, stir.  Reduce temperature and simmer.  Stir in the grated cheese, and season with salt and pepper.  
3.  While sauce is simmering, saute the mushroom with the garlic and a touch of oil.  Cook until mushrooms are browned, and water evaporated from the mushrooms.  (Note: If you add uncooked mushrooms to your sauce, it will become more watery)
4.  Drain pasta and add to a large serving bowl.  Add the mushrooms on top.  Pour sauce over top of pasta and mushrooms and toss.  Garnish with extra cheese, scallions, and fresh parsley.