Friday, November 12, 2010

Brown Butter Pumpkin Linguine

My friend Lynn shared this recipe with me - well not just me...but everyone over at Nutrimirror.

And we had it for dinner last night and it was fantastic.

So if you want to try something new and tasty - do it.

Because Yum.


16 ounces (1 lb) whole wheat pasta
5 cups of beef stock (preferrably homemade) 
3 cups water
2 tablespoons butter
1 8-10 inch sprig of fresh rosemary
1 ½ cups pumpkin puree
1 ½ cup dried shiitake mushrooms (optional)
Parmesan cheese to garnish

1 – Bring beef stock and water to boil in pot large enough for cooking pasta.

2 – Add pasta and stir in; cooking for approximately 8 minutes or until al dente.  Do not drain (see below).

3 – While pasta is cooking, heat  frying/saute pan over high heat.  Once pan is very hot, add butter.   

4 – Stir butter and allow it to brown but not burn. While holding rosemary with one hand, use the other hand to scrape the needles off of the sprig and into the pan of hot butter.   

5 – Add pumpkin to this and about 1 cup of the pasta water/stock mixture.  

6 – Test pasta to see that it is just about finished.  Using pasta spoon, lift pasta into pan with butter and pumpkin.  Toss to coat.  

7 – If using, add mushrooms to remaining pasta water to hydrate.  

8 – Serve by tossing with mushrooms and garnishing with parmesan cheese curls (made with a vegetable peeler).  


  1. Awesome!! I have about that much pumpkin leftover from another recipe. I think I know what we're having on Sunday!

  2. That sounds delightful, thanks for sharing!

  3. So funny, I just "invented" this recipe a few nights ago! I put some thyme and a little milk in it to make it creamy. It was quite good!


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