Fettucine with Sauteed Mushrooms and Pumpkin Cream Sauce
1/2 lb fettucine
1 cup milk
1/4 cup heavy cream
2 cloves garlic, minced
1 cup cooked pumpkin
1 tbsp rubbed sage
a dash of salt
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic
1/2 lb white mushrooms, sliced
1/2 tsp dried thyme
salt and ample fresh black pepper to taste
First, start cooking the pasta.
In a saucepan, combine the milk, cream, and garlic. Put the pan over medium-low heat, stirring until it begins to steam. You don't want it to boil, so be careful. Once it's hot, add the pumpkin, sage, and salt. Cook without boiling for about ten minutes, stirring occasionally. Depending on the character of your cooked pumpkin, you may need to run this through the blender-- check to see if there's any stringy bits in the sauce, and blend if needed. Once it's blended and seasoned to your liking, set it aside.
Meanwhile, heat the oil in a frying pan. When it's hot, add the onion and garlic. Cook over medium heat until the onions are translucent, about ten minutes. Then add the remaining ingredients. Cook, stirring, until the mushrooms begin to express their wonderful mushroomy juices. Then stop stirring, and let the pan cook for five minute intervals between stirs, until the shrooms are tender (and nicely browned) and the juice is evaporated.
To assemble: take your cooked, drained pasta and combine it with the pumpkin sauce. Put a pile of noodles on the plate (see above) and top with mushrooms.