Noodles with Pumpkin and Mushrooms

Description

Noodles with pumpkin and mushrooms is a simple and delicious autumn dish where the sweetness of pumpkin meets the thoughtful, almost meaty flavor of mushrooms, complemented by the vibrant orange color of the fungi. By adjusting the amount of liquid, this dish can be transformed into a thick noodle stew or into a pasta with an expressive and colorful sauce. If you want the pumpkin to be present in your pasta in cube form, for example, rather than in a puréed state, lightly sauté it and add it to the sauce briefly at the last moment.

Ingredients

• Fettuccine Pasta - 20 oz
• Pumpkin - 10 oz
• Champignons - 5 oz
• Chicken Broth - 15 fl oz
• Butter - 0 oz
• Garlic - 4 cloves
• Sour Cream - 5 oz
• Vegetable Oil - 0 fl oz
• Parmesan Cheese - 0 oz
• Parsley - 0 oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

In vegetable oil, sauté finely chopped mushrooms until golden brown, then add minced garlic and cook together with the mushrooms, stirring, until a strong garlic aroma develops. Add finely chopped parsley, mix well, and remove from heat.

Step 2

In a deep skillet, melt the butter and sauté the finely chopped pumpkin flesh, seasoning it with salt and pepper, and cook for another five minutes, stirring constantly. Then pour in the broth, mix well, and simmer for another ten minutes. After that, add the sour cream, grated Parmesan (25 g), and the mushrooms with garlic, stir, reduce the heat to the minimum, and cook for another ten minutes, stirring occasionally.

Step 3

In a large pot of salted water, cook the pasta until al dente. Toss it with the pumpkin and mushroom sauce and serve, topped with freshly grated Parmesan cheese.

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