PENNETTE WITH PUMPKIN CREAM, PORCINI MUSHROOMS AND BALSAMIC VINEGAR
11.25 oz Pennette Barilla
10.6 oz pumpkin
7 oz porcini mushrooms
1.75 oz shallot
1 tablespoon of chopped parsley
1 sprig of rosemary
1 clove of garlic
3.4 fl. oz extra virgin olive oil
26.4 fl.oz water
salt and pepper t.t.
balsamic vinegar t.t.
Clean the pumpkin, remove its seeds and cut it into cubes large by about 0.40 inches.
Put the pumpkin scraps in a pan with the onion and a pinch of salt.
Pour on about 26.4 fl. oz of water (in any case enough water to cover it all), bring to the boil and cook it. Once cooked, place in the mixer and blend to obtain a cream. Add a little cooking water if needed to obtain a fairly dense cream.
Chop the rosemary, the parsley leaves and garlic.
In a pan, on an average heat, heat half the oil and sautƩ the pumpkin cubes seasoning with salt and pepper. Set the pumpkin aside and then sautƩ the mushrooms, garlic, rosemary and half the parsley in the remaining oil, in the same pan.
Cook for about two minutes, then add the pumpkin cream and sautƩed cubes.
Boil the Pennette in boiling salted water following the box instructions, drain when they are āal denteā and add to the pumpkin seasoning sautĆ©ing it all together in the pan.
Serve sprinkled with the remaining chopped parsley and a few drops of balsamic vinegar.
