Pumpkin Linguine with Mushroom Cream Sauce

The fresh made pasta in this recipe is extra healthy to balance out the extra richness of the sauce. I hope you enjoy.

Pumpkin Linguine
1 Cup White Whole Wheat Flour
1 1/2 Cups White Flour
1 tsp salt
3 TBSP Canned Pumpkin Puree
4 medium eggs

In a food processor blend flours and salt. Add pumpkin and eggs and pulse the dough. It will be slightly crumbly. Turn the dough out onto work surface and work the dough into a ball. Let the dough ball rest for 15 min. Cut the dough into four equal pieces. Flatten the dough with hands and work first piece through pasta machine on the widest setting. Fold dough in half and quarter turn the square and run through again. This will give you a straight edge. Run the dough through the machine each time going down a setting. Stop a the #2 for a thicker noodle. Run through the linguine cutting blade. Let the pasta dry for an hour on the counter, tossing every fifteen minutes to keep them from sticking. Place pasta in boiling water. Pasta is done when it floats to the top.


White Wine Mushroom Sauce
4 oz Bacon
1 Scallion
8 oz Mushrooms
3 Cloves Garlic
1 Cup White Cooking Wine
1 Cup Heavy Whipping Cream
1 tsp parsley

Fry bacon until crisp, set bacon aside drain off most of the grease. Sautee scallions and mushrooms until the mushrooms are a golden brown add the garlic sautee another minute. Add the white wine and deglaze the pan. Stir in the cream. Simmer over medium to low heat until the sauce is reduced and thickened. Stir in the parsley. Season with salt and pepper to taste. Ladle sauce over pasta, sprinkle with bacon and serve.