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Fusilli with pumpkin cream and pioppini mushrooms


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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
extra virgin olive oil
1 cup white wine


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.

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(Thanks to Mara)

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invece dei fusilli il tipo di pasta indicato sono le laane Tipo di Pasta lucana molto larga

- NN -

domani proverò a cucinarla senz'altro sarà gustosissima

- luisa -

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