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Prep
Difficulty
Easy
Time
Estimate
30 mins
Roast & puree the pumpkin if not done already. Bring water to a boil. Roast the bell peppers. Slice the remaining vegetables and start to saute. Prepare the mushrooms and start to cook. Boil the pasta and toss with the ingredients. Serve with the mushrooms on top of the pasta. Add a sprinkle of fresh herbs or a few peels of parmesan.
The pumpkin sauce coats whole grain pasta and is topped with roasted peppers, caramelized onions, and sauteed bitter winter greens. The balance of slightly bitter with almost sweet makes this pasta dish rather addicting. Green peppers are rarely in the kitchen as I usually crave their sweeter more colorful siblings. But, try roasting green peppers up and they have an almost bitter-sweet kick that pairs so nicely with the almost sweet creamy pumpkin sauce. Make this vegan or dairy-free by substituting broth for the milk and olive oil for the butter.
A slightly luxurious way to do up a portobello. Seared or grilled portobellos are stuffed with a sprinkle of parmesan and crumble of nuts.
