Name: Pumpkin and Mushroom Penne
Prep time: 18 min
Cook time: 40 min
Total time: 1 h 3 min
Yield: 4
Cuisine: Italian-American
Ingredients: 800 g peeled Hokkaido/red kuri pumpkin, 2 cm cubes; 3 tbsp extra-virgin olive oil; 1 tsp sea salt + black pepper; 400 g bronze-die penne rigate; 500 g mixed fresh mushrooms, sliced/torn; 100 g European-style salted butter, cold, divided; 30 fresh sage leaves (20 whole + 10 for crisping); 5 large garlic cloves, very thinly sliced; 150 ml dry white wine (optional but recommended); 350 ml heavy cream (38 %+); 120 g Parmigiano Reggiano, microplaned; 50 g aged Pecorino Romano, microplaned; 50 g Gruyère, finely grated (optional); ⅛ tsp freshly grated nutmeg; Sea salt & white pepper; 80 g blanched hazelnuts, toasted & roughly chopped; Extra Parmesan + crispy sage leaves, cracked black pepper; Optional luxury: white truffle oil or truffle honey

This luxurious autumn pasta combines deeply caramelized roasted pumpkin purée with browned butter, crispy sage, garlic, white wine, and a triple-cheese cream sauce, tossed with perfectly al dente penne and nutty wild mushrooms. Finished with toasted hazelnuts and cracked pepper, it’s cozy elegance in every single time.

Why You’ll Love This Recipe

This is the pasta that makes you cancel weekend plans just to stay home and eat it again. The pumpkin is roasted until the edges are dark and caramelized (never steamed or boiled), creating a natural sweetness that balances perfectly with earthy mushrooms and salty cheese. The sauce is silky, rich, and glossy without ever feeling heavy, the sage butter is nutty and fragrant, the hazelnuts give the most satisfying crunch, and every bronze-die penne tube is completely coated in flavor. It tastes like something from a $60-an-hour Tuscan agriturismo, but you’ll have it on your table in 50 minutes. It’s vegetarian, naturally gluten-free adaptable, meal-prep friendly, and universally worshipped, even by people who claim they “don’t like pumpkin.” Make it once and it becomes your signature fall dish for the rest of your life.

Yield: serves 4

Pumpkin and Mushroom Penne

Bronze-die penne in velvety roasted-pumpkin cream with golden wild mushrooms, crispy sage, toasted hazelnuts, and Parmesan snow – autumn perfection.

Prep Time 18 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour 3 minutes

Ingredients

Roasted Pumpkin

800 g peeled Hokkaido/red kuri pumpkin, 2 cm cubes
3 tbsp extra-virgin olive oil
1 tsp sea salt + black pepper

Pasta & Sauce

400 g bronze-die penne rigate
500 g mixed fresh mushrooms, sliced/torn
100 g European-style salted butter, cold, divided
30 fresh sage leaves (20 whole + 10 for crisping)
5 large garlic cloves, very thinly sliced
150 ml dry white wine (optional but recommended)
350 ml heavy cream (38 %+)
120 g Parmigiano Reggiano, microplaned
50 g aged Pecorino Romano, microplaned
50 g Gruyère, finely grated (optional)
⅛ tsp freshly grated nutmeg
Sea salt & white pepper

Finish

80 g blanched hazelnuts, toasted & roughly chopped
Extra Parmesan + crispy sage leaves, cracked black pepper
Optional luxury: white truffle oil or truffle honey

Instructions

Preheat oven to 220 °C/425 °F fan-forced. Line a large tray with parchment. Toss 800 g pumpkin cubes with 3 tbsp olive oil, 1 tsp salt, pepper. Spread in single layer. Roast 30–35 minutes until edges are dark caramelized (almost burnt in spots). This is non-negotiable.
While pumpkin roasts, toast hazelnuts at 180 °C/350 °F for 9–11 minutes until deep golden. Rub in clean towel to remove skins, chop roughly, set aside.
Heat your widest sauté pan over high. Add 60 g cold butter + 20 whole sage leaves. Cook 3–4 minutes until butter browns and sage crisps. Remove crispy sage to paper towel. Leave browned butter in pan.
In same pan, add ALL mushrooms. Cook undisturbed 6 minutes until deep golden underneath. Toss, cook another 5–6 minutes until liquid evaporates and they’re nutty. Season lightly, remove to plate.
Bring 6 quarts water to rolling boil. Salt aggressively.
In same pan (do not wipe!), add remaining 40 g butter + sliced garlic + 10 extra sage leaves for crisping. Cook gently 2 minutes. Remove crispy sage. Add roasted pumpkin + 250 ml cream. Simmer 3 minutes, then blend smooth with immersion blender (or regular blender). Return to low heat, add remaining 100 ml cream + nutmeg.
Drop penne into boiling water. Cook exactly 9 minutes (1 minute less than package).
Reserve 2½ cups pasta water. Using spider transfer penne directly into pumpkin sauce. Add ¾ cup pasta water + ALL cheeses in 4 stages while tossing vigorously OFF heat. Add more water until sauce is glossy velvet.
Return mushrooms to pan. Toss. Remove from heat, add final 2 tbsp cold butter cubes + half the hazelnuts. Rest 5 full minutes covered — sauce thickens to perfection.
Pile into warmed wide bowls, shower with remaining hazelnuts, crispy sage, extra Parmesan, cracked pepper, and optional truffle oil. Serve immediately with chilled Pinot Grigio and falling leaves.

Notes

Roast pumpkin until truly caramelized — no shortcuts

Bronze-die pasta is mandatory

Naturally vegetarian and easily vegan

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 615Total Fat 27gSaturated Fat 9gUnsaturated Fat 18gCholesterol 146mgSodium 494mgCarbohydrates 64gFiber 13gSugar 11gProtein 28g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use Hokkaido/red kuri pumpkin or sugar-pie pumpkin — butternut works but is less sweet.
Roast at 220 °C/425 °F fan-forced until you see dark caramelized edges — this is 70 % of the flavor.
Save every drop of browned butter + sage oil — that’s liquid autumn.
Use a combination of Parmigiano Reggiano + Pecorino Romano + a touch of Gruyère for depth.
Reserve 2½ cups pasta water — pumpkin sauce thickens dramatically.
Add the cheeses in 4 stages OFF heat — this prevents stringiness.
Toast hazelnuts until they are truly deep golden — raw hazelnuts are pointless.
Finish with cold butter cubes + extra Parmesan off heat — the restaurant mantecatura move.
Let rest 5 full minutes — the sauce transforms from good to mind-blowing.
Use only bronze-die penne rigate — smooth pasta can’t hold this sauce.

Ingredients Notes

Pumpkin/squash: exactly 800 g peeled weight (≈1 kg unpeeled) — Hokkaido or red kuri gives the sweetest, creamiest flesh
Fresh mushrooms: 500 g total — 300 g cremini, 150 g shiitake, 50 g oyster or king trumpet for texture
Pasta: 400 g bronze-die penne rigate (DeCecco, Garofalo, Rustichella, or Setaro)
Fresh sage: 30 large leaves — 20 for infusing butter, 10 for crispy garnish
Hazelnuts: 80 g blanched (skinless) — toasted until deep mahogany
Cheeses: 120 g 24-month Parmigiano Reggiano (microplaned), 50 g aged Pecorino Romano (microplaned), 50 g Gruyère (optional but transformative)
Butter: 100 g European-style 82–84 % fat (Kerrygold, Plugra, Lurpak)
Cream: 350 ml heavy cream 38 % fat minimum