Pumpkin and Shiitake Angel Hair Pasta with Salmon

Heat the oil in a heavy non-stick skillet over medium heat. Add the sliced mushrooms and cook until browned, about 2-3 minutes. Take the mushrooms out of the pan and set aside in another bowl.

Add the shallots into the skillet and cook until they become soft and translucent. Add the wine and 3/4 cup of the broth. Cook until it reduces by half. Add the cream and reduce again until the sauce becomes thicker and coats the back of a spoon.

Add the pumpkin and whisk until the sauce is smooth. If it’s too thick you can keep thinning it down by adding more broth (only if needed). Season with salt and black pepper. Lower heat to keep warm.

Bring a large pot of water to a rolling boil and cook the pasta as per the instructions on the package.

Heat the other tablespoon of oil in a saute pan over a high heat until it starts to smoke. Place each piece of salmon into the pan, skin side up. Sear the salmon for about 3 minutes before turning over. Lower the heat and cook the salmon for about another 5 minutes.

Drain the pasta when it’s done. Return it to the pot it cooked in. Start to add the pumpkin sauce into the pasta, gently tossing with a pair of tongs. Add as much sauce as you prefer then add the cooked mushrooms making sure all the pasta has been coated.

Place some pasta on a serving plate or bowl and top with a piece of the salmon. Garnish with fresh thyme and grated Parmesan or Pecorino cheese.