12ouncesshort pastacooked to 2 minutes before al dente and ½ cup cooking liquid reserved
1pintshiitake mushroomsstemmed and sliced
1clovegarlicminced
1 15ouncecan plain pumpkin puree
1cuphalf and half
saltto taste
½teaspoonnutmeg
8ouncesgruyere cheesecubed
8ounces1 bag fresh spinach leaves
¼cuppanko bread crumbs
¼cupfresh sage leavesabout 10 leaves
Instructions
Preheat a large ovenproof skillet to medium heat with a drizzle of olive oil. Add the shiitake and saute for 4 minutes, then add the garlic and saute for one minute more. Add the pumpkin, half and half, nutmeg, and a sprinkle of salt to the skillet. Add the cooked pasta to the skillet with the spinach, the pasta water, and most of the cheese. Stir everything together then turn the heat off the skillet. The spinach should start to wilt immediately.
Taste the sauce and add salt to your taste.
Top the skillet with the panko, the rest of the cheese, and the sage leaves. Bake at 375F for 20 minutes or until the cheese is bubbly and the panko is just slightly browned. Serve immediately!
Notes
I made this dish in a 12-inch cast iron skillet. If you don't have a skillet large enough, just make the mac in a separate pan, mix the sauce in the pasta pot with the pasta once it's cooked, and transfer everything to a baking dish. Add the panko, bake, and serve!