Pumpkin and sage pappardelle with truffled mushrooms - a creamy and silky garlic, white wine and pumpkin sauce tossed through thick ribbons of pappardelle with white beans and fresh sage, topped with herby mixed mushrooms tossed in truffle oil. The perfect way to welcome Autumn to your table.
I love when the seasons are changing, there's a fresh optimism in the air, a wonder of what comes next - things are changing all around us, reminding us that nothing ever stays exactly the same and to embrace that change. I'm always in awe of the beautiful colours that autumn brings, from the leaves turning and floating down off the trees, to the incredible produce that takes centre stage in Autumn that is celebrated and enjoyed.
This dish is so incredibly tasty, the sauce is slightly nutty and cheesy, not too sweet and perfectly balanced with the earthy flavours of the herbs, mushrooms and truffle oil. The white beans add a creamy bite to the dish, contrasting the smooth texture of the pappardelle, as well as a boost of protein and fibre. Pumpkins are rich in vitamin A - essential for our eyes, but I'm sure you'll be enjoying plenty of orange foods this autumn!
Whilst fresh pumpkins are a delight, they can be quite fiddly, so I used canned pumpkin puree for this recipe, which brings you an incredible meal even quicker - make sure it's 100% pumpkin and you're good to go! But, if you did want to make your own pumpkin puree, the easiest way is probably to chop your pumpkin up into halves or wedges and remove the seeds, then roast it covered in foil, or even steam until tender. Then simply peel of the skin and puree the flesh through a food processor - store any leftovers in the fridge or even freezer until you're ready to use them.
I've saved a step by step of this recipe on my story highlights - so check it out @euphoricvegan and be sure to tag me in any of your recipe recreations!
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Pumpkin & Sage Pappardelle | Serves: 4 | Time: 25-30 mins
You'll need
- Chopping board
- Knife
- Measuring cups & spoons
- Sauté pan
- 2x large saucepans
- Tongs
Ingredients
Pappardelle:
- 1 tbsp olive oil
- 2 shallots, sliced
- 10 sage leaves
- 4 cloves garlic
- 1/2 cup vegan white wine
- 1 can unsalted cannellini beans (with the liquid)
- 1 cup pumpkin puree
- 30-40g vegan parm, grated (I used Violife)
- Black pepper
- Salt
- 250g vegan pappardelle
- Pinch chili flakes (optional)
Truffled mushrooms:
- 1 tbsp olive oil
- 200g mixed mushrooms
- 1 sprig thyme
- Pinch salt
- 1 tbsp truffle oil
Method
- Bring a large pan of salted water to the boil.
- Meanwhile, peel and thinly slice the shallots and garlic, add to the second large pan on a low-medium heat with a splash of olive oil and the sage leaves. Cook for 5 minutes, stirring often until the shallots have softened.
- Turn up the heat slightly, then add the white wine and deglaze the pan and leave to reduce.
- Add your pasta to the boiling water and cook until al dente.
- Heat your sauté pan, add a splash of oil and tear in your mushrooms. Season with a pinch of salt and add the thyme leaves. Cook until browned, stirring occasionally, then turn off the heat and drizzle over the truffle oil.
- Once the white wine has reduced, add the pumpkin puree, beans - including the liquid and a pinch of salt. Leave to simmer whilst the pasta finishes cooking.
- Once the pappardelle is al dente, transfer into the sauce using tongs into the sauté pan, along with around 1/2 cup of the cooking water. Add the grated vegan parm, plenty of black pepper and toss together. Add a splash more water to loosen if required.
- Serve up the pappardelle topped with the mushrooms and garnish with a little parm, black pepper and a pinch of chili flakes and enjoy!
