Ingredients:

• 1 small onion, finely chopped
• 2 1/2  teaspoon Racconto chopped garlic
• 3 tablespoons butter
• 2 tablespoons Racconto Extra Virgin Olive Oil
• 2 1/2lb Fairytale  Pumpkin (can be substituted with 2 cups can pumpkin puree)
• 2 cups chicken broth
• ¹⁄₄ cup heavy cream
• ¹⁄₂ cup sour cream
• ¹⁄₄ teaspoon nutmeg (optional)
• 1 teaspoon salt
• ¹⁄₄ teaspoon black pepper
• 2 tablespoons fresh parsley, minced
• ¹⁄₄ cup Racconto grated romano cheese
• 8oz mushrooms of your choice, sliced
• 1 lb Racconnto Penne Rigate

Directions:

• Clean pumpkin from seeds, skin it, and cut it in cubes about ½”.
• In pan with thick bottom pour ¼ cap of water, put pumpkin cubes, cover, and cook on low flame till get soft.  Mash cooked pumpkin with potato masher or in blander.
• In a large skillet, saute the onion and 2 teaspoon of garlic in 2 tablespoon of butter, over medium heat, until soft, not brown.
• Whisk in the pumpkin, broth, creams and seasonings to taste.
• Simmer 10 minutes, stirring occasionally.
• In separate skillet saute sliced mushrooms with ½ teaspoon of garlic in 1 tablespoon of butter and 2 tablespoon of olive oil for 3 minutes.
• Meanwhile, boil pasta in salted water until al dente.
• Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
• Stir in parsley, mushrooms, and romano cheese.  Cook for another minute.
• Serve worm garnished with romano cheese and more parsley