Skip to content
Ingredients
- 400g of calamarata (or other short pasta such as rigatoni or paccheri)
- 300g of pumpkin cleaned and cut into cubes
- 200g of fresh or frozen porcini mushrooms
- 50g chopped shelled walnuts
- 1 shallot or 1/2 onion
- 500 ml vegetable broth (or water)
- 200 ml of fresh cream
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Preparation of the soffritto:
- In a large skillet, heat the extra virgin olive oil over medium heat.
- Add the finely chopped shallot or onion and sauté until translucent.
- Cooking the pumpkin:
- Add the pumpkin cubes to the soffritto and mix well.
- Pour the vegetable broth until it covers the pumpkin.
- Let it cook on medium heat for about 15-20 minutes, until the pumpkin becomes soft.
- Once cooked, blend the pumpkin with an immersion blender until you obtain a smooth cream.
- Preparation of mushrooms and walnuts:
- In a separate pan, lightly toast the chopped walnuts to enhance their flavor, then set aside.
- In the same pan, add a drizzle of oil if necessary and sauté the sliced porcini mushrooms until tender and lightly browned.
- Season with salt and pepper to taste.
- Cooking the pasta:
- Bring a pot of salted water to the boil.
- Cook the calamarata al dente, following the times indicated on the package.
- Assembling the dish:
- Drain the pasta and transfer it to the pan with the pumpkin cream.
- Add the sautéed mushrooms and toasted walnuts, stirring gently to combine the ingredients.
- If you like, add fresh cream to make the dish even creamier.
- Serve immediately, garnishing with chopped fresh parsley and a sprinkling of grated Parmesan cheese , if desired.
Scroll to Top
