HARVEST PASTA SKILLET

INGREDIENTS

• 1 large onion
• 8 oz white mushrooms
• ½ tbsp olive oil
• 1 can (15 oz) solid pack pumpkin
• 4 cups low-sodium vegetable broth
• ¾ cup dry white wine such as Chardonnay
• ½ cup water
• 5   garlic cloves, pressed
• ¼ tsp salt
• 1 pkg (14.5 oz) uncooked protein-enriched multigrain penne pasta
• ¼ cup shelled pistachios
• ½ cup heavy whipping cream
• 1 oz Parmesan cheese
•  Coarsely ground black pepper and chopped fresh parsley (optional)

• 1½ tbsp paprika
• 1½ tsp curry powder
• 1 tsp sugar
• ¾ tsp each ground cumin and ground ginger
• ½ tsp ground cinnamon
• ¼ tsp chili powder
• ¼ tsp salt

DIRECTIONS

1. Thinly slice the onion using a Simple Slicer on the #2 setting. Cut the onion slices in half with the Forged Chef’s Knife. Slice the mushrooms using Cup Slicer. Heat the oil in the Stainless Steel Skillet over medium-high heat 1-3 minutes or until shimmering. Add the onion and mushrooms. Cook and stir 2-3 minutes or until the onion is translucent. Meanwhile, combine the pumpkin, broth, wine, and water in the Classic Batter Bowl; whisk well using the Stainless Whisk.
2. Combine the seasoning.
3. Add the garlic pressed with the Garlic Press, seasoning, and salt to the skillet; cook 10-20 seconds or until fragrant. Stir in the pumpkin mixture. Bring to a simmer; stir in the pasta. Reduce the heat to medium; cover and cook 9-11 minutes or until the pasta is tender, stirring occasionally. 
4. Meanwhile, coarsely chop the pistachios using the Food Chopper. Turn off the burner and stir in the cream. Grate the cheese over the pasta mixture using the Adjustable Fine Grater. Sprinkle with pistachios. Garnish with black pepper and parsley, if desired.

Yield 10 1/2 cups, 8  servings of 1 1/3 cups

Nutrients per serving: Calories 350, Total Fat 11 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 46 g, Fiber 7 g, Protein 14 g

Cook’s Tips:

Pistachios have a fresher flavor and brighter green color when purchased in their shells. Shell pistachios prior to preparing this recipe.

A store-bought Moroccan seasoning can be substituted for the seasoning mixture.