Buttery Pappardelle With Mushrooms

  • ¾ pound pappardelle
  • 6 tablespoons unsalted butter
  • 1 large sweet onion, thinly sliced
  • 8 ounces crimini mushrooms, sliced
  • Sea salt and black pepper
  • ½ small sugar pumpkin (about 1½ pounds)—peeled, seeded, and cut into ½-inch pieces [may substitute butternut, acorn, or hubbard squash]
  • 3 thyme sprigs, plus 2 teaspoons thyme leaves
  • 2½ ounces parmesan, grated (⅔ cup)

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, five minutes. Melt 2 tablespoons of butter in the skillet. Add the mushrooms and 1 tsp thyme leaves and cook until mushrooms are slightly browned and onions are soft, about 12 more minutes. Transfer to a plate; reserve the skillet.

Add the pumpkin, thyme sprigs, and 2 tablespoons butter to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is browned and very soft, 6 to 8 minutes.

Add the onion, mushrooms, pumpkin, thyme leaves, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce).


About prhscience

A Science Educator and her students.
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