Combining mushrooms with the pumpkin makes this meal filling and evokes a wonderful feeling of fall. The colors look great together and my kids loved it (my son picked out the pumpkin, but I know he wasn’t able to avoid all of it). You can make this with your favorite type of pumpkin or squash and your choice of mushrooms.
- Difficoltà medium
320 grams of pasta
200 grams of pumpkin cleaned and cut into cubes
300 grams of mix mushrooms
1 table spoon of rice Miso
salt and pepper
chopped fresh parsley
1 clove garlic, turmeric 3 table spoon extra virgin olive oil
50 ml white wine
Put the pumpkin in a saucepan with garlic, mushrooms and a white wine. During cooking, add water gradually until it is tender.
When the pumpkin is ready, add a oil and Miso in pan and rehearse for a couple of minutes. Season with salt, pepper and turmeric.
Boil the pasta and when it is cooked add to the pumpkin cream and mushrooms. Serve with chopped fresh parsley and olive oil.
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..