Pumpkin Gruyere Skillet Mac (Vegetarian)

Preheat a large ovenproof skillet to medium heat with a drizzle of olive oil. Add shiitake and sauté for 4 minutes, then add the garlic and saute for 1 minute more. Add pumpkin, half-and-half, nutmeg, and a sprinkle of salt. Add cooked pasta, spinach, reserved 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 panko, remaining cheese, and sage leaves. Bake at 375ºF for 20 minutes or until cheese is bubbly and panko is just slightly browned. Serve immediately!

Note: 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!