Pumpkin Alfredo with Mushrooms and Turnip Greens

This pasta was originally inspired by a recipe by Chef Chloe. I added turnip greens (which I seem to have a surplus of these days), mushrooms, and some other flavor enhancers. The original recipe can be found in her book Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way - it's an amazing book for anyone interested in vegan cooking! (She also has a great website at http://chefchloe.com.)

                                                      

Pumpkin Alfredo Sauce (can be made in advance)

2 Tbsp olive oil

1 red onion, chopped

1 can organic pure pumpkin

3 Tbsp tomato paste

2 cups unsweetened, plain almond milk

1 tsp nutmeg

2 tsp maple syrup

2 tsp kosher salt (and more to taste if necessary)

Fresh black pepper to taste

Pasta

1lb Barilla Plus penne pasta (or your favorite kind)
2 Tbsp olive oil

1lb cremini mushrooms, sliced

1 large bunch turnip greens, chopped (about 4-5 cups total)

Kosher salt to taste

Fresh black pepper to taste

1 tsp sage

Juice of 1 lemon

Method

• Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Sauté red onion for 5 minutes until translucent. Add garlic and cook for one more minute. Remove from heat and let cool.
• In a blender (or in a large bowl, using a stick blender) combine onion and garlic mixture with pumpkin, tomato paste, almond milk, nutmeg, maple syrup, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.
• Meanwhile, cook pasta according to package directions to al dente. Drain and set aside.
• Meanwhile, in the same large sauté pan, heat 2 Tbsp oil over medium-high heat. Add sliced mushrooms and sauté until mushrooms are browned and the juice has evaporated. Add salt to taste (about ½ tsp), pepper, sage, and lemon juice; stir to combine. Add turnip greens. Continue cooking for 8-10 minutes, stirring frequently. The greens will release their water and the mixture should cook down while still having some moisture.
• Add the cooked pasta and pumpkin alfredo to the mushroom and turnip mixture. Stir to combine all ingredients and heat up the pumpkin mixture.
• Serves 3-4 adults

This recipe now also appears at this great blog carnival http://kellythekitchenkop.com/2012/07/real-food-wednesday-742012.html