Spaghetti “aglio-olio” with Pumpkin and Mushrooms
This recipe is a delicious autumn-inspired variation of the classic Italian “spaghetti aglio-olio” (garlic and olive oil) recipe. No matter how bare their cupbo
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Cooking tools:
- Saute pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Grater
- Wooden spoon
- Serving platter
- Plate
Ingredients
- 8 oz spaghetti
- 1/4 cup ¼ cup extra virgin olive oil
- 1 1/2 cups peeled and diced (½”) pumpkin or butternut squash
- 2 cloves of garlic, finely chopped
- 1 1/2 cups shiitake mushrooms, de-stemmed and thinly sliced
- 1 hot red chili pepper (or to taste), seeds removed
- 1 tbsp fresh thyme leaves
- 4 tbsb Pecorino Romano, grated
- 3/4 cup pasta water
- Salt to taste (for pasta water and sauce)
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