Pumpkin and mushroom noodles are a simple and tasty autumn dish, where the sweetness of pumpkin meets the brooding, almost meaty taste of mushrooms, and the mushroom nature is successfully complemented by an elegant ginger color. By varying the amount of liquid, this dish can be brought both to the state of a thick soup with noodles, and to a pasta with an expressive and elegant sauce in color. If you want the pumpkin to be cubed in your pasta, for example, rather than puree it, fry it lightly and add it to the sauce briefly, at the last moment.
Ingredients
Serves: –+
- Fettuccine pasta 500 g
- Pumpkin 300 g
- Champignons 200 g
- Chicken bouillon 500 ml
- Butter 50 g
- Garlic 4 cloves
- Sour cream 100 g
- Vegetable oil 50 ml
- Parmesan cheese 50 g
- Parsley 20 g
- Salt taste
- Ground black pepper taste
Per serving
Calories: 841 kcal
Proteins: 28.8 g
Fats: 37 g
Carbohydrates: 94.8 g
Method
Fry finely chopped champignons in vegetable oil until golden brown, add finely chopped garlic and fry it with mushrooms, stirring occasionally, until a strong garlic smell. Add finely chopped parsley, stir and remove from heat.
In a deep saucepan, melt the butter and fry the finely chopped pumpkin pulp on it, season with salt, pepper and fry for another five minutes, stirring constantly. Then pour in the broth, mix and cook for another ten minutes, then add sour cream, grated parmesan (25 g), mushrooms with garlic, mix, reduce the heat to minimum and cook for another ten minutes, stirring occasionally.
In a large saucepan in salted water, cook the noodles until al dente. Mix it with the pumpkin-mushroom sauce and serve, sprinkle with freshly grated Parmesan.
