Pumpkin Gruyere Skillet Mac (Vegetarian)

• Olive Oil, As Needed
• 1 pint Shiitake Mushrooms, Stemmed And Sliced
• 1 clove Garlic, Minced
• 15 ounces, weight Canned Plain Pumpkin Puree
• 1 cup Half-and-half
• 1/2 teaspoons Nutmeg
• Salt To Taste
• 12 ounces, weight Short Pasta, Cooked To 2 Minutes Before Al Dente
• 8 ounces, weight Fresh Spinach Leaves
• 1/2 cups Pasta Cooking Water
• 8 ounces, weight Gruyere Cheese, Cubed, Divided
• 1/4 cups Panko Bread Crumbs
• 1/4 cups Fresh Sage Leaves (about 10 Leaves)

1. Preheat a large ovenproof skillet to medium heat with a drizzle of olive oil.
2. Add shiitake and saute for 4 minutes, then add the garlic and saute for 1 minute more.
3. Add pumpkin, half-and-half, nutmeg, and a sprinkle of salt.
4. Add cooked pasta, spinach, reserved pasta water, and most of the cheese.
5. Stir everything together then turn the heat off the skillet.
6. The spinach should start to wilt immediately.
7. Taste the sauce and add salt to your taste.
8. Top the skillet with panko, remaining cheese, and sage leaves.
9. Bake at 375 degrees F for 20 minutes or until cheese is bubbly and panko is just slightly browned.
10. Serve immediately!
11. Note: I made this dish in a 12-inch cast iron skillet.
12. If you dont have a skillet large enough, just make the mac in a separate pan, mix the sauce in the pasta pot with the pasta once its cooked, and transfer everything to a baking dish.
13. Add the panko, bake, and serve!

olive oil, shiitake mushrooms, clove garlic, nutmeg, salt, pasta, pasta cooking water, gruyere cheese, bread crumbs

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/pumpkin-gruyere-skillet-mac-vegetarian/ (may not work)