Ingredients
The following ingredients have 6 Servings
- 12 ounces short pasta, cooked to 2 minutes before al dente and 1/2 cup cooking liquid reserved
- 1 pint shiitake mushrooms, stemmed and sliced
- 1 clove garlic, minced
- 1 15 ounce can plain pumpkin puree
- 1 cup half and half
- salt, to taste
- 1/2 teaspoon nutmeg
- 8 ounces gruyere cheese, cubed
- 8 ounces (1 bag) fresh spinach leaves
- 1/4 cup panko bread crumbs
- 1/4 cup fresh sage leaves (about 10 leaves)
Instruction
- Preheat a large ovenproof skillet to medium heat with a drizzle of olive oil. Add the shiitake and saute for 4 minutes, then add the garlic and saute for one minute more. Add the pumpkin, half and half, nutmeg, and a sprinkle of salt to the skillet. Add the cooked pasta to the skillet with the spinach, the pasta water, and most of the cheese. Stir everything together then turn the heat off the skillet. The spinach should start to wilt immediately.
- Taste the sauce and add salt to your taste.
- Top the skillet with the panko, the rest of the cheese, and the sage leaves. Bake at 375F for 20 minutes or until the cheese is bubbly and the panko is just slightly browned. Serve immediately!
