Penne with cream of pumpkin and porcini mushrooms

Name: Penne with cream of pumpkin and porcini mushrooms
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 11.5 oz Barilla Penne Rigate; 10 oz Pumpkin; 1.5 oz Porcini Mushrooms (Fresh or Die); 1 oz Shallot; 1 tbsp Chopped Parsley; 1 sprig Rosemary; 1 clove Garlic; 5 tsp Extra Virgin Olive Oil; 3 cups Water; to taste Salt and Pepper

15 minutes

Try this cozy penne with cream of pumpkin and dry porcini mushrooms—rich, aromatic, and ready in just a few easy steps!

Ingredients

4 servings

11.5 ozBarilla Penne Rigate

10 ozPumpkin

1.5 ozPorcini Mushrooms (Fresh or Die)

1 ozShallot

1 tbspChopped Parsley

1 sprigRosemary

1 cloveGarlic

5 tspExtra Virgin Olive Oil

3 cupsWater

to tasteSalt and Pepper

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

Peel the pumpkin, remove the seeds, and cut it into cubes about 1 cm per side. Make a pumpkin cream by sautéing the shallot and adding 3 cups of water. Cook and blend.

Step 2

Finely chop the rosemary leaves, parsley leaves, and garlic. In a pan, heat a drizzle of oil and sauté the fresh porcini mushrooms with the chopped garlic, rosemary, and half of the parsley. If you're using dried mushrooms, soak them in lukewarm water for about 20–30 minutes until they soften. Continue cooking for about two minutes, then add the pumpkin cream.

Step 3

Boil the pasta in abundant boiling water, drain when al dente, and mix with the pumpkin sauce and sauté everything together in a pan. Serve with a tossing of the remaining chopped parsley.