Al dente noodles intertwine with tender chunks of sautéed pumpkin and mushrooms, infused with the aromatic essence of garlic and parsley. Drizzled with our Wild Mushroom & Sage Olive Oil and sprinkled with Parmesan cheese, each forkful is a harmonious medley of flavors and textures, creating a simple yet elegant meal that celebrates the timeless allure of Italian cuisine.

I N G R E D I E N T S :

• 8 oz pasta of your choice
• 2 cups diced pumpkin
• 1/2 pound mushrooms of choice, sliced (we recommend a mix of shitake, baby bellas and oyster)
• 2 cloves garlic, minced
• 1/4 cup Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil + extra for drizzling
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

I N S T R U C T I O N S :

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the Wild Mushroom & Sage Olive Oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the diced pumpkin & mushrooms to the skillet and sauté until tender, about 8-10 minutes.
4. Toss the cooked pasta with the pumpkin & mushroom mixture in the skillet until well combined.
5. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
6. Serve hot, garnished with additional Parmesan cheese and a drizzle of Wild Mushroom & Sage Olive Oil.