Original Recipe at: www.grocery.coop

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Ingredients

• 1 lb. pasta spirals (whole wheat or gluten free are fine) {Field Day Product}

• 3 tablespoons extra virgin olive oil, divided {Field Day Product}

• 8 oz. button mushrooms, thinly sliced

• 1/2 teaspoon smoked paprika {Field Day Product}

• 1 large onion, chopped

• 3 cloves garlic, chopped

• 1 15-oz. can pumpkin {Field Day Product}

• 1 tablespoon fresh rosemary, chopped, plus more for garnish

• 1/4 cup white wine

• 1 cup cream

• 1/2 teaspoon salt {Field Day Product}

• 1/2 teaspoon freshly ground black pepper {Field Day Product}

• 3/4 cup Parmesan cheese

• 1/2 cup fresh parsley, chopped

Preparation

1. Put on a pot of salted water to boil for the pasta.

2. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat and add the mushrooms. Stir frequently for about 5 minutes, until the mushrooms are browned and soft. Sprinkle with smoked paprika and salt and toss to mix. Transfer the mushrooms to a bowl and keep warm.

3. Add the remaining olive oil to the pan, then add the onions. Saute, stirring, until the onions sizzle, then reduce the heat to medium-low. Cook for at least 5 minutes. When the onions are soft, add the garlic and rosemary and stir for a few seconds, until fragrant.

4. To the pan, add the pumpkin, wine, cream, salt and pepper and whisk to mix. Raise the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, for about 5 minutes or until thickened. While hot, whisk in the Parmesan cheese and stir to melt.

5. Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot, topped with seared mushrooms.

Serving Suggestion

The earthy flavors of the mushrooms and the creaminess of the sauce will pair perfectly with a smooth, juicy red wine (like a pinot noir) and simple cooked veggies like sauteed spinach, braised kale or roasted asparagus.