- Dice the pumpkin. In a large pan, sweat the chopped onion in a drizzle of oil. Add the diced pumpkin, season with a pinch of salt and pepper and cook for around 10-15 minutes over a medium-low heat, stirring occasionally, until the pumpkin is soft. Add a little water if needed to prevent sticking.
- Blend the pumpkin until smooth, then add the mascarpone and two tablespoons of grated Parmigiano, and mix. Season with salt and pepper to taste, and return to the pan.
- Meanwhile, cook the Penne Rigate no. 849 in salted boiling water until al dente.
- Heat a drizzle of oil in another pan and add the garlic. When golden, remove the garlic, add the sliced mushrooms and sauté over a medium-high heat for 5-6 minutes until golden and tender. Once cooked, add the torn fresh sage leaves.
- Roughly chop the toasted hazelnuts.
- Drain the al dente pasta and add to the pan with the pumpkin cream. Stir well to mix everything.
- Plate the pasta, top with mushrooms, and finish with a generous sprinkling of chopped toasted hazelnuts and a few sage leaves.
Penne rigatewith creamy pumpkin, sage, mushrooms and hazelnuts
N. 849
15 min
25 min
4 people
Easy
INGREDIENTS
Organic Italian Wheat Penne Rigate no. 849 320 g
Pumpkin 400 g
Button mushrooms, sliced 200 g
Toasted hazelnuts 40 g
Small onion 1
Garlic clove 1
Fresh sage leaves 6-8
Mascarpone 100 g
Extra virgin olive oil to taste
Grated Parmigiano Reggiano cheese to taste
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
Penne rigate
N. 849 - Organic Italian wheat
RECOMMENDED RECIPES
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