Trofie with Pumpkin and Mushrooms | Allacciateilgrembiule
Trofie with Pumpkin and Mushrooms
20 mins prepServes 4
A delicious pasta dish featuring Trofie, pumpkin, and mushrooms combined into a creamy sauce with ricotta and Parmigiano Reggiano. This recipe is perfect for fall with its seasonal flavors. Detailed cooking instructions can be found on my blog.
1: Clean the pumpkin, remove the skin, and cut it into cubes.
2: Boil a pot of lightly salted water and cook the pumpkin for 15 minutes.
3: Drain the pumpkin and dry it well.
4: Place the pumpkin in a bowl with grated Parmigiano Reggiano and ricotta, then blend with an immersion blender for a few minutes.
5: Clean the mushrooms with a knife or a clean cloth (without rinsing) and cut them into pieces.
6: Heat a couple of tablespoons of extra virgin olive oil in a pan and cook the mushrooms on high heat for 10 minutes, adding salt.
7: Add the pumpkin cream to the sautéed mushrooms.
8: Boil another pot of lightly salted water and cook the trofie when it boils.
9: Drain the trofie directly into the pan with the sauce and sauté for a few minutes to combine everything.
10: Finely chop the parsley and sprinkle over the pasta with pumpkin and mushrooms before serving.
