Penne with cream of pumpkin and porcini mushrooms
Ingredients
Serves 4
| 11.5 oz | Barilla Penne Rigate |
| 10 oz | Pumpkin |
| 1.5 oz | Porcini Mushrooms (Fresh or Die) |
| 1 oz | Shallot |
| 1 tbsp | Chopped Parsley |
| 1 sprig | Rosemary |
| 1 clove | Garlic |
| 5 tsp | Extra Virgin Olive Oil |
| 3 cups | Water |
| to taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Peel the pumpkin, remove the seeds, and cut it into cubes about 1 cm per side. Make a pumpkin cream by sautéing the shallot and adding 3 cups of water. Cook and blend.
Step 2
Finely chop the rosemary leaves, parsley leaves, and garlic. In a pan, heat a drizzle of oil and sauté the fresh porcini mushrooms with the chopped garlic, rosemary, and half of the parsley. If you're using dried mushrooms, soak them in lukewarm water for about 20–30 minutes until they soften. Continue cooking for about two minutes, then add the pumpkin cream.
Step 3
Boil the pasta in abundant boiling water, drain when al dente, and mix with the pumpkin sauce and sauté everything together in a pan. Serve with a tossing of the remaining chopped parsley.