Fettuccine with mushrooms and pumpkin
Preparation
35 min
Difficulty
Easy
Servings
4
Preparation
Chop the pumpkin in very small pieces. Clean the mushrooms. Brown the thin sliced leek with the extra virgin olive oil in a pan. Add the pumpkin and cook it until it gets soft, pouring some broth when necesary. Add the mushrooms and cook at high flame for 10 minutes.
Salt and pepper to taste and give flavour with the rosemary.
Meanwhile, cook the fettuccine "al dente" in salted boiling water and season with the mushroom and pumpkin sauce.
Tip: serve it in a carved pumpkin.
Ingredients
- Fettuccine 350 gr (1.85 cups)
- "Chiodini" mushrooms (Armillaria Mellea) 200 gr (1 cup)
- Yellow pumpkin 300 gr (1.6 cups)
- Extra virgin olive oil 4 tbsp
- Leek 1/2
- Rosemary sprig 1
- Salt, pepper and vegetable broth to taste
