Name: FUSILLI WITH PUMPKIN CREAM AND TRUFFLE
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 160g Barilla Fusilli; 200g pumpkin flesh, peeled and diced; 150ml Milk; 1 Black Truffle, cleaned; To taste Parmigiano Reggiano; 1/2 brown onion; 2 celery sticks; 1 sprig rosemary; 1 tbsp. Extra Virgin Olive Oil

FUSILLI WITH PUMPKIN CREAM AND TRUFFLE

30 minutes

Vegetarian Al Bronzo Short Pasta

If you're feeling like a mid-week pick me up, this recipe for Fusilli with pumpkin cream and truffle is the answer.

Ingredients

2 servings

160gBarilla Fusilli

200gpumpkin flesh, peeled and diced

150mlMilk

1Black Truffle, cleaned

To tasteParmigiano Reggiano

1/2brown onion

2celery sticks

1sprig rosemary

1 tbsp.Extra Virgin Olive Oil

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Brown the onion in a pot with sliced celery, a dash of olive oil and the rosemary. Add the pumpkin and leave it to absorb the flavour for 1 minute.

Step 2

Remove the rosemary sprig and add the milk. Bring to a gentle boil until the pumpkin has softened. If necessary, add a little water. Once the pumpkin is soft, blend the mix until it forms a smooth pumpkin cream. Season with salt and pepper to taste, then set aside.

Step 3

In a large pot of boiling salted water, cook the Fusilli according to the package instructions.

Step 4

Toss the pasta in with the sauce and serve the pasta into bowls. Garnish with freshly grated Parmigiano Reggiano, and slices of black truffle – buon appetito!

Al Bronzo Fusilli

The main feature of this cut is the curvature, the winding draws a specific profile characterised by movement.

Shape

Fusilli

Cook time

11 minutes

Pack size

500g (serves 6)

Range

Al Bronzo

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