Pasta with pumpkin and porcini mushrooms Quick and easy recipe
Pasta with porcini pumpkin and salted ricotta: this dish is a masterpiece of taste! The sweetness of the pumpkin, the characteristic flavor of the mushrooms and the flavor of the salted ricotta have created a balance in which no flavor is overwhelmed by the other; became my first favorite for Autumn, in this way a simple pasta with pumpkin is ennobled becoming a perfect Sunday dish. I recommend using pappardelle-tagliatelle or fettuccine (not with egg) and do not replace the salted ricotta because it is really essential in this dish as it gives flavor by perfectly balancing the sweetness of the pumpkin! Try and let me know!
Ingredients for 2 people
- 300 grams of pumpkin (weighed without zest)
- 180 gr of pasta (fettuccine, pappardelle or tagliatelle not with egg)
- 10 gr of dried porcini mushrooms
- oil, 1 clove of garlic, parsley
- mushroom cream (optional)
- grated salted ricotta
How to make Pasta with pumpkin and porcini mushrooms
The first thing to do is to put the dried mushrooms in a bowl with lukewarm water (for at least 10 minutes) in order to rehydrate.
Then prepare the pumpkin, removing the rind and cutting it into cubes, wash it under running water and put it in a pot where you previously added 3 tablespoons of oil and half a clove of garlic. Let it flavor and after a few moments
cover the pumpkin with water, if the water evaporates, add a little more during cooking, add salt. Remember that the pumpkin must be immersed in water almost until the end of cooking.
Cook over medium-low heat for about 30 minutes. The pumpkin is ready when it is soft and pressing with a fork the cubes will fall apart easily.
Use the immersion blender to get a cream and keep it aside.
Put the pot with the water on the heat to cook the pasta, in the meantime prepare the mushrooms: squeeze them after having rehydrated them, put a pan on the fire (large enough to contain the pasta too) with oil and half a clove of garlic,
when the garlic begins to brown, add the mushrooms, let them sauté for a few minutes and add the chopped parsley. When the mushrooms begin to brown, add the pumpkin cream.
Let them cook for a couple of minutes together; then drain the pasta al dente, pour it into the pan and let it all flavor by stirring.
Serve and serve adding the grated ricotta salata into flakes. A little chopped parsley and the dish is ready. Enjoy your meal!
NB If you are not worried about calories, you can also add a little cooking cream (perhaps the one with porcini mushrooms) to make the cream thicker.
If desired, ricotta salata can also be replaced with pecorino, which, however, tends to cover a little too much, having a very strong flavor. Salted ricotta is definitely recommended, Parmesan and Grana are not recommended!
WINE PAIRING: Riesling, or Colli Berici Sauvignon
For the wine pairing I consulted the site vinacciolo.it
Pasta with pumpkin and porcini mushrooms
Enjoy your meal!