Ingredients:
1/2 lb bow tie shaped pasta
1 tbsp olive oil
1 shallot, finely diced
8 oz sliced baby bella mushrooms
salt & pepper
2 tbsp butter
2 tbsp flour
2 cups fat free milk
1/2 cup pumpkin puree
1/8 tsp white pepper
1 tsp kosher salt
pinch of ground nutmeg
3 cups shredded fontina cheese, divided
2 tbsp chives, diced
Directions:
1. Cook pasta according to directions. Preheat oven to 350 degrees.
2. Heat olive oil in skillet over medium low heat. Add diced shallot, followed by sliced mushrooms and cook until shallots are browned and mushrooms are soft and moisture has evaporated - approximately 8 minutes. Remove from heat and season with some salt and pepper.
3. In a large sauce pan over medium to medium low heat, melt butter and add flour. Cook flour/butter mixture for about a minute, stirring with a whisk. Add 1 cup of milk and whisk to dissolve the flour into the milk. Add second cup of milk and turn heat up to medium high. Stirring constantly, bring to low boil and continuing stirring until mixture thickens slightly.
4. Once base of sauce thickens, remove from heat and stir in 2 cups of shredded cheese. When cheese is melted completely, add the pumpkin puree. Season cheese sauce with 1/8 tsp white pepper, 1 tsp salt and pinch of ground nutmeg. Stir until well blended.
5. In a greased 3 quart dutch oven or baking dish, add the pasta and mushroom mixture. Pour the cheese over the pasta and stir until completely blended. Top with remaining 1 cup of cheese and place in the oven.
6. Bake for about 30 to 35 minutes or until the top has browned slightly.
