Noodles with pumpkin-mushroom sauce
4 servings
30 minutes
Noodles with pumpkin and mushroom sauce is a refined dish of Russian cuisine that combines the tenderness of pumpkin, the aroma of mushrooms, and the creamy richness of the sauce. Historically, pumpkin was widely used in Russian cuisine due to its availability and nutritional value, while the combination with mushrooms adds depth of flavor to the dish. The sauce is velvety with a slight sweetness from the pumpkin enriched by the spiciness of garlic and earthy notes of champignons. Fettuccine cooked al dente holds the thick sauce beautifully, allowing each bite to reveal its gastronomic palette. This dish is perfect for a cozy family dinner accompanied by a glass of white wine or fresh bread. Noodles with pumpkin and mushroom sauce create a harmony of flavors and textures that evoke a warm autumn mood regardless of the season.
1
Fry finely chopped mushrooms in vegetable oil until golden brown, add minced garlic and sauté with the mushrooms, stirring, until a strong garlic aroma develops. Add finely chopped parsley, mix, and remove from heat.
- Fresh mushrooms: 200 g
- Garlic: 4 cloves
- Parsley: 20 g
- Vegetable oil: 50 ml
2
In a deep skillet, melt butter and sauté finely chopped pumpkin flesh, season with salt and pepper, and cook for another five minutes, stirring constantly.
- Pumpkin: 500 g
- Butter: 50 g
- Ground black pepper: to taste
3
Then pour in the broth, stir, and cook for another ten minutes, after which add sour cream, grated parmesan (25 grams), mushrooms with garlic, stir, reduce the heat to minimum, and cook for another ten minutes, stirring occasionally.
- Chicken broth: 500 ml
- Sour cream: 100 g
- Grated Parmesan cheese: 50 g
- Fresh mushrooms: 200 g
- Garlic: 4 cloves
4
In a large pot, boil the noodles in salted water until al dente. Mix it with pumpkin-mushroom sauce and serve, sprinkled with freshly grated Parmesan.
- Fettuccine pasta: 500 g
- Ground black pepper: to taste
- Grated Parmesan cheese: 50 g