Pumpkin and Mushroom Pasta

Pumpkin and mushroom pasta is a flavorful and comforting autumnal dish. Here is how to prepare it:

Ingredients

• 350g of pasta (penne or tagliatelle work well with this recipe)
• 400g of pumpkin, cleaned and cut into cubes
• 250g of mushrooms (champignons or porcini, according to preference), sliced
• 1 small onion, chopped
• 2 cloves of garlic, chopped
• 100ml of white wine
• 100ml of vegetable broth
• 50g of grated Parmesan cheese
• Extra virgin olive oil as needed
• Salt and pepper to taste
• Chopped parsley for garnish
• If desired, you can also add diced pancetta or speck for a touch of smoky flavor, but this is an optional addition

Preparation

1. In a large and preferably non-stick skillet, heat a drizzle of extra virgin olive oil and sauté the onion and garlic until they become translucent.
2. Add the sliced mushrooms and cook until they are golden brown.
3. Add the diced pumpkin, stir and cook for a few minutes.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Add the vegetable broth and cook over medium heat until the pumpkin is tender, about 15-20 minutes. If necessary, add more broth during cooking.
6. While the pumpkin and mushrooms are cooking, bring a pot of salted water to a boil and cook the pasta al dente according to package instructions.
7. Drain the pasta and transfer it to the skillet with the pumpkin and mushrooms, stir and let it flavor for a minute or two.
8. Remove from the heat, add grated Parmesan cheese, a grind of pepper, and chopped parsley.
9. Serve hot and, if you like, add a drizzle of raw oil.

Curiosity

In Italy, pumpkin is highly valued in autumn and winter preparations. It is used in various recipes, from soups and risottos to pastas and desserts. Its natural sweetness perfectly balances the earthy flavor of the mushrooms and the Parmesan adds a touch of savoriness and a pleasing creamy texture to the dish.

I hope this recipe inspires you and that you can enjoy a delicious and comforting meal!