Fettuccine With Pumpkin Shiitakes And Mascarpone Food

FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO

Steps:

• Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.

FETTUCCINE WITH PUMPKIN, SHIITAKES AND MASCARPONE

Steps:

• Preheat oven to 450°F. Toss pumpkin with olive oil in large bowl to coat. Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes.
• Transfer pumpkin to processor. Add 2 1/2 cups chicken stock. Puree until smooth. Add mascarpone cheese and ground cinnamon. Process to blend. Season with salt and pepper.
• Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Add remaining 2 cups chicken stock. Boil until stock is reduced by half, about 8 minutes. Reduce heat to low. Stir in pumpkin mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer fettuccine to large bowl. Add sauce and toasted pumpkin seeds; toss to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.

FETTUCCINE WITH PUMPKIN, SHIJTAKES AND MASCARPONE

Steps:

• Preheat oven to 450°F. Toss pumpkin with olive oil in large bowl to coat. Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes. Transfer pumpkin to processor. Add 2 1/2 cups chicken stock. Puree until smooth. Add mascarpone cheese and ground cinnamon. Process to blend. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Add remaining 2 cups chicken stock. Boil until stock is reduced by half, about 8 minutes. Reduce heat to low. Stir in pumpkin mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer fettuccine to large bowl. Add sauce and toasted pumpkin seeds; toss to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.

CREAMY PUMPKIN PASTA

Steps:

• Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
• Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
• Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.