Fusilli with pumpkin cream and pioppini mushrooms
Fusilli con crema di zucca e funghi pioppini
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For 4 people:
350 g fusilli
250 g pumpkin
250 g pioppini mushrooms
1 onion
3 or 4 sage leaves
2 cloves garlic
chili
extra virgin olive oil
1 cup white wine
salt
Clean and cut the pumpkin into cubes.
Fry in oil, add the sage and chopped onion.
Wet with white wine and cook for about 10 minutes until it becomes a puree, salt at this point.
In another pan fry the oil with the garlic and chilli, add the mushrooms, cleaned and sliced, pioppini add salt and cook for 15 minutes over low heat.
When cooked, let them cool and then pass them through a sieve.
Cook the pasta al dente and mantecateli with pumpkin cream and mushrooms.
(Thanks to Mara)
