Did you know October is National Pasta Month? This means you have to eat some form of pasta everyday until Halloween! I’m just kidding but I really wouldn’t mind if someone challenged me to eat that much pasta. Cooking pasta is simple, affordable and can easily fit into busy lifestyles.
I used the word simple didn’t I? But I wasn’t kidding, the choices of pasta are endless. Take a look at how many dried pasta varieties there are in the store next time you visit. It’s perfect for a fast weeknight dinner and a little goes a long way. I know as I add it to the boiling water I’m always thinking that it isn’t enough, so I add another handful. You know what…it’s always too much and the leftovers are packed up for lunch the next day. You can add a sauce to it or keep it plain with some olive oil and herbs. Don’t feel bad if you buy a jar of sauce, there’s loads of really great sauces available and I always like to add about a half cup of red wine and a bunch of fresh herbs to kick it up a notch.
Since we’re into fall now, I thought I’d make this pumpkin pasta with shitake mushrooms and pumpkin sauce. This recipe is so adaptable, I added some great coho salmon but it’d be great with chicken or extra vegetables. The sauce is quite creamy but a little goes a long way, so be wary when you add it to the pasta. You can always add more but you can’t take it away. Personally I like it on the lighter side but the sauce is just so tasty! You can also use any fresh herb such as thyme, rosemary or oregano and don’t forget that cheese. Right before serving, grate some fresh Parmesan or Pecorino Romano on top. I mentioned about always having leftovers but there wasn’t a trace of this dish left!
To get you in the mood and to celebrate pasta month, the National Pasta Association is hosting the Pasta Presto Recipe Contest! Just click here to enter your own spectacular recipe and you could be the winner of a $1500 cash prize. So if you have a recipe which has been in the family forever and everyone loves it, make sure to enter. You might just win!
Check out some of my other pasta dishes-
This was a sponsored post created for the National Pasta Association. Compensation was provided to create this recipe and promote the “Pasta Presto Recipe Contest”
Pumpkin Angel Hair Salmon Pasta
- For The Sauce:
- 1 tbsp olive oil
- 2 tbsp diced shallots
- 1/4 cup white wine
- 11/4 cup chicken broth divided
- 1/2 cup heavy cream
- 1/2 cup canned pumpkin
- 2 cups sliced shitake mushrooms
- Salt and pepper
- For The Pasta:
- 1 tbsp olive oil
- 16 oz angel hair pasta
- 2 tbsp fresh thyme chopped finely
- 1 pound salmon divided into 4 equal portions
- Heat the oil in a heavy non-stick skillet. Add the sliced mushrooms and cook until browned, about 2-3 minutes.
- Take the mushrooms out of the pan and set aside in another bowl. Add the shallots cooking until they become soft and translucent.
- Add the wine and 3/4 cup of the broth. Cook until it reduces by half. Add the cream and reduce again until the sauce becomes thicker and coats the back of a spoon.
- Add the pumpkin and whisk until the sauce is smooth. If it's too thick you can keep thinning it down by adding more broth. Season with salt and black pepper.
- Bring a pot of water to a rolling boil and cook the pasta as per the instructions on the pack.
- Heat the other tablespoon of oil in a pan over a high heat until it starts to smoke. Place each piece of salmon into the pan, skin side up.
- Sear the salmon for about 3 minutes before turning over. Lower the heat and cook the salmon for about another 5 minutes.
- Drain the pasta and return it to the pot it cooked in. Start to add the pumpkin sauce to it gently tossing with a pair of tongs.
- Add as much sauce as you prefer then add the cooked mushrooms making sure all the pasta has been coated.
- Place some pasta on a serving plate or bowl and top with a piece of the salmon. Garnish with fresh thyme and grated Parmesan or Pecorino cheese.