Noodles with pumpkin and mushrooms
6 servings
30 minutes
Noodles with pumpkin and mushrooms is a simple and tasty autumn dish, where the sweetness of pumpkin meets the thoughtful, almost meaty taste of mushrooms, and the mushroom nature is successfully complemented by a smart orange color. By varying the amount of liquid, this dish can be brought to the state of a thick noodle soup, or to a pasta with an expressive and smartly colored sauce. If you want the pumpkin to be present in your pasta in the form of cubes, for example, and not in a puree state, fry it lightly and add it to the sauce briefly, at the last moment.
1
Fry finely chopped mushrooms in vegetable oil until golden brown, add finely chopped garlic and sauté with the mushrooms, stirring, until a strong garlic aroma develops. Add finely chopped parsley, mix, and remove from heat.
- Button mushrooms: 200 g
- Garlic: 4 cloves
- Parsley: 20 g
- Vegetable oil: 50 ml
2
In a deep skillet, melt the butter and sauté the finely chopped pumpkin flesh, seasoning with salt and pepper, for another five minutes, stirring constantly. Then pour in the broth, mix, and cook for another ten minutes, after which add sour cream, grated parmesan (25 g), mushrooms with garlic, mix, reduce the heat to minimum, and cook for another ten minutes, stirring occasionally.
- Butter: 50 g
- Pumpkin: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken broth: 500 ml
- Sour cream: 100 g
- Parmesan (Parmigiano Reggiano): 50 g
- Button mushrooms: 200 g
- Garlic: 4 cloves
3
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: 500 g
- Salt: to taste
- Parmesan (Parmigiano Reggiano): 50 g
