Pumpkin Pasta with Spinach and Mushrooms

Here is another recipe from Rachael Ray "365 No repeats" cookbook 2005.  The basic recipe is made with sausage, this is the vegetarian version.  It calls for toasted hazelnuts, but I think toasted almonds would work too.  I'm not a huge mushrooms fan.  So, for the mushrooms, I just used 1 package of sliced mushrooms.  Next time I would make sure to cook the mushrooms longer.

Pumpkin Pasta with Spinach and Mushrooms

2T extra- virgin olive oil
1/4 c shiitake mushroom caps
2 portobello mushrooms caps, sliced
(I just used 1 8 oz pkg slice mushrooms)
3 cloves of garlic, minced
1 medium yellow onion, chopped
1 10 oz box of frozen chopped spinach, defrosted
Salt and pepper
1/2 c. dry white wine
1  c chicken stock
1 14oz can pumpkin puree
1/2 c cream
2-3 T thinly sliced fresh sage leaves
1/2 tsp ground nutmeg
a pinch of cinnamon
1 c shopped toasted hazelnuts
1 lb penne pasta
grated Parmigiano-Reggiano to taste
1/2 c. finely chopped fresh chives

Bring a large pot of slated water to a boil.  Make pasta according to directions.  Remember to save some pasta water to moisten the dish if needed.

Meanwhile, heat a deep skillet over medium-high heat.  Add the olive oil.  Add the onions and mushrooms to brown.  When almost done, add the garlic.  Stir constatnly so it doesn't burn.  Add the spinach and separate it.  combine and heat for 2 minutes.  Add salt and pepper.  Then add the wine and deglaze the pan.  Add the chicken stock and heat for 1 minute.  Stir in the pumpkin and incorporate.  Reduce to low.  Stir in the cream (remember to temper first) , sage, nutmeg, and cinnamon.  Add salt and pepper to taste.

Add cooked pasta to the pumpking mixture.  Add small amount of pasta water if needed.  Top with cheese, chives and hazelnuts.