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Fusilli with Pumpkin, Porcini Mushrooms & Walnuts

Fusilli with Pumpkin, Porcini Mushrooms & Walnuts

Fusilli with Pumpkin, Porcini Mushrooms & Walnuts

Time to prepare:

1h 30 minutes

Number of persons:

4

Ingredients:

  • 3/4 lb Rummo Gluten-Free Fusilli Nº 48
  • Rosmarino, to taste
  • Garlic, to taste
  • 9 oz pumpkin
  • 9 oz porcini mushrooms
  • 3-4 oz walnuts
  • Parmesan
  • Olio extravergine d’oliva

Directions:

Slice the pumpkin. Bake in 180ºC/350ºF oven for 40 minutes. Remove the skin, mash the flesh with a fork until creamy. Sauté the garlic and rosemary in olive oil. Add the mushrooms, sliced, and sauté for 10 more minutes. In salted, boiling water cook the Fusilli for 13 minutes. Drain and toss with pumpkin cream. Add mushrooms and walnuts to taste. Buon appetito.

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