| Time | Servings | Difficulty |
|---|---|---|
| 00:30 | 3 | Easy |
Introduction
To share
I had made this recipe for pasta with pumpkin cream and porcini mushrooms just before going on vacation. I had a piece of pumpkin left in the fridge and ceps in the freezer. And as so often, I wondered how to decorate pasta and why not a dish without meat but above all super greedy. A very creamy pumpkin sauce, a few pan-fried porcini mushrooms was all it took to enjoy.
The extra thing:
- Replace porcini mushrooms with other mushrooms
- Use thawed frozen porcini mushrooms
- Pour a drizzle of truffle oil for even more delicacy
- Even better with fresh pasta
Ingredients
| 400g pumpkin | |
| 1 tsp grapeseed oil | |
| 200g dry pasta | |
| 100g porcini mushrooms | |
| 5cl liquid fresh cream | |
| 10g salted butter | |
| 50cl water |
Instructions
|
1
|
Cook pasta as directed on package.
Peel and slice the pumpkin. To book. |
|
2
|
Pour the oil into a skillet over high heat and sauté the pumpkin pieces for 2 minutes.
Add the water, cover and cook for 15 minutes over medium/low heat. |
|
3
|
Pour the butter into a frying pan, bring to high heat and incorporate the porcini mushrooms for 3-4 minutes.
To book. |
|
4
|
When the pumpkin is cooked, drain and pour into a salad bowl. Add the liquid cream and blend using an immersion blender. Adjust seasoning. Thin with a little water if the sauce is too thick.
Drain the pasta and pour it into the salad bowl, add the pan-fried porcini mushrooms. Mix everything and serve immediately. |
