Pumpkin and Mushrooms Pasta
This absolutely delicious pasta is wrapped in a simple sauce of pumpkin, mushrooms, and Parmesan and topped with toasted pumpkin seeds
Servings: 4 people
Ingredients
- 350 gr Pipe or any other short shapes
- 400 gr. pumpkin
- 200 gr mushrooms
- 4 tablespoon extra virgin olive oil
- 2 tablespoon Parmesan cheese
- 2 shallots
- ¾ tablespoon pumpkin seeds
- fresh parsley chopped
- sea salt
- salt and pepper to taste
Instructions
- Toast the pumpkin seeds in a non-stick pan with a pinch of salt for a few minutes. Roughly chop them.
- Heat 4 tablespoons of extra virgin olive oil in a pan, add the finely chopped shallots and let it fry until golden.
- Cut the pumpkin in little cubes and tip them into the pan. Cook for about 10 minutes over a low heat, loosening with some hot water, if necessary.
- Slice the mushrooms and stir into the pan together with the chopped parsley. Cook for further 10 minutes, seasoning with salt and pepper.
- Meanwhile, cook the pasta in a large pan of salted boiling water. Drain them al dente, reserving some cooking water and pour them into the pan with the prepared sauce.
- Put the pan over the heat, add the Parmesan cheese and toss gently everything together for 30 seconds to allow all the flavors to combine.
- Sprinkle with the remaining parsley.
- Top with the toasted pumpkin seeds and serve immediately.