Penne and Green Beans with Pumpkin and Oyster Mushroom Sauce

Penne and Green Beans with Pumpkin and Oyster Mushroom Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 2 cups
    (500 mL)

    penne

  • 2 cups
    (500 mL)

    trimmed green beans

  • 1 Tbsp.
    (15 mL)

    butter

  • pumpkin and mushroom sauce:

  • 1

    small onion, finely chopped

  • 1/2 cup
    (125 mL)

    chopped oyster mushrooms

  • 1 Tbsp.
    (15 mL)

    butter

  • 1/2 cup
    (125 mL)

    cooked and mashed pumpkin pulp

  • 2 Tbsp.
    (30 mL)

    canadian cream cheese

  • 1 cup
    (250 mL)

    15% cream

  • freshly ground pepper

Preparation

In a large saucepan of salted boiling water, cook penne according to cooking instructions on package, until "al dente". Add green beans to boiling water 3 minutes before pasta is done and continue cooking together.

Remove from heat and drain penne and bean mixture.

Meanwhile, serve coated with Pumpkin and Mushroom Sauce.

Pumpkin and Mushroom Sauce:

In a small saucepan, melt a bit of butter over medium heat and cook , sauté onion and mushrooms in butter over medium heat for 2 minutes. Stir in pumpkin pulp and cook for 2 minutes. more. Stir in Canadian Cream Cheese and cream. Reduce heat to low and cook until smooth, while stirring constantly. Remove from heat and set aside. Add pepper to taste.

Toss penne and beans with pumpkin and mushroom sauce.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007