Penne with cream of pumpkin and dry porcini mushrooms
11.5 oz Barilla Penne
10 oz pumpkin
1.5 oz dry Porcini mushrooms (fresh, if available)
1 oz shallot
1 tbsp chopped parsley
1 sprig of rosemary
1 garlic clove
5 tsp extra virgin olive oil
3 cups water
salt and pepper to taste
Clean the pumpkin, seed it and cut in 1/2 inch size cubes.
Prepare a cream of pumpkin by sautéing the shallot and adding 3 cups water.
Cook then blend.
Chop the rosemary leaves, some of the parsley and garlic.
In a pan, heat a ribbon of oil, sauté the mushrooms with the chopped garlic, rosemary and half of the parsley.
Continue cooking for about two minutes, then add the cream of pumpkin.
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.