Jul 14 2026
Restaurants›Union Kitchen›Garganelli Recipe

Garganelli Recipe

Inspired by Union Kitchen
Time1h
Serves4

MUSHROOMS v, available gf pumpkin cream, bitter greens, cippolini onion, pepitas braised greens, whipped ricotta, sourdough croutons

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Ingredients

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Pasta

Mushroom Cream

Bitter Greens

Whipped Ricotta

Sourdough Croutons

Pepitas

Method

Pasta Cooking

  1. 1

    Cook Garganelli

    Bring a large pot of salted water to a boil. Add garganelli pasta and cook according to package instructions until al dente. Drain and set aside.

Mushroom Cream Preparation

  1. 2

    Sauté Mushrooms

    In a skillet over medium heat, add a splash of olive oil. Add minced garlic and sauté for 1 minute until fragrant. Add mixed mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and browned, about 5-7 minutes.

  2. 3

    Make Mushroom Cream

    Add pumpkin puree and heavy cream to the skillet. Stir to combine and simmer for 5-10 minutes until the sauce thickens slightly. Adjust seasoning as needed.

Bitter Greens Preparation

  1. 4

    Sauté Greens

    In another skillet, heat olive oil over medium heat. Add sliced cippolini onions and sauté until translucent, about 5 minutes. Add chopped kale or Swiss chard, salt, and pepper. Cook until greens are wilted and tender.

Whipped Ricotta Preparation

  1. 5

    Whip Ricotta

    In a bowl, combine ricotta, olive oil, salt, and pepper. Use a fork or a hand mixer to whip until smooth and creamy.

Sourdough Croutons Preparation

  1. 6

    Make Croutons

    Preheat oven to 375°F (190°C). In a bowl, toss sourdough bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10-15 minutes until golden brown and crispy.

Pepitas Preparation

  1. 7

    Roast Pepitas

    In a skillet over medium heat, add olive oil and pepitas. Sauté for about 5-7 minutes until they are golden and start to pop. Season with salt and set aside.

Assembly

  1. 8

    Combine and Serve

    In a large serving bowl, combine cooked garganelli, mushroom cream, and sautéed greens. Toss gently to combine. Top with whipped ricotta, roasted pepitas, and croutons. Serve immediately.

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