Pasta with Mushrooms and Pumpkin cream

Pasta con Funghi e Crema di Zucca

Preparation time: 10 minutes

Cooking time: about 40 minutes

Serves 2–3

Ingredients:

3 tbsp. butter
1 onion, peeled and finely chopped
½ lb. (250g) champignon mushrooms, sliced
½ lb. (250g) finely chopped pumpkin
Salt, about 1 tsp. + 1 tbsp.
1 cup (250 ml) white wine
1 cup (250 ml) heavy cream
½ cup (120 ml) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese
Water, about 8 cups (2 L)
½ lb. (approximately 250 g) sedani rigati pasta
Black pepper to taste

Method:

1.        In a large pan, melt the butter over low heat. Add the onion and slightly sauté. Add the mushrooms, pumpkin, 1 tsp. salt and white wine. Cook for 20–25 minutes or until the pumpkin is tender and the liquid has reduced. Stir occasionally.
2.        Add the heavy cream and cook for another 2–3 minutes. Turn off the heat, add the cheese to the sauce, and mix well. At this point, taste the sauce and add more salt if needed.
3.        Meanwhile, bring the water to a boil in a large pot. Add 1 tbsp. salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the mushrooms and pumpkin cream. Mix well and let cook together another 2-3 minutes. Serve immediately with a sprinkle of black pepper.

Notes:
·         You can use scialatielli, penne, or cortecce pasta in place of the sedani rigati.
·         You can use other kinds of fresh and tasty mushrooms in place of the champignon.