The pasta with mushrooms and pumpkin cream or whole wheat pasta with mushrooms and pumpkin cream is a dish with an enveloping, fragrant, and tasty sauce.
Mushrooms
For this recipe, I used easily available pleurotus mushrooms [Pleurotus Ostreatus].
Alternatively, you can use button mushrooms or champignons, king trumpet mushrooms, or porcini, or whichever you prefer and are available.
Pumpkin
I added the pumpkin in the form of light pumpkin cream [which I had ready in the freezer] but if necessary, you just need to boil and blend it.
Additionally, I added saffron to the sauce.
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PUMPKIN AND DIABETES
Pumpkin Glycemic Index
Pumpkin of any type → GI 75.
Besides the glycemic index, it is important to consider the glycemic load, which is determined by the quantity of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can people with diabetes eat pumpkin?
People with diabetes can eat pumpkin!
In cases of hyperglycemia, prediabetes, and diabetes, pumpkin can be consumed without exceeding portions.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.6 oz whole wheat square spaghetti
- 8.8 oz pleurotus mushrooms
- 6.35 oz light pumpkin cream (or boiled and blended pumpkin)
- 1 pinch garlic powder
- 1/2 shallot
- 1 small glass white wine
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed parsley (chopped)
- as needed celery (in chunks)
- 1 packet saffron
Tools
- 1 Immersion blender
- 1 Glass tall and narrow for immersion blender
Preparation
Pleurotus mushrooms grow on trees or are cultivated in bags, so they don’t have soil residues and don’t need cleaning.
Otherwise, rinse the mushrooms under water and dry them with a kitchen paper towel.
Mine were small-sized, some I left whole, and some I cut in half.
Alternatively, slice the mushrooms into strips.
Prepare the light pumpkin cream.
Clean the pumpkin, cut it into slices, and remove the skin, then dice the flesh: the smaller they are, the faster they will cook.
Place them in a saucepan [more or less small depending on the amount of flesh], add enough water to just cover the pumpkin cubes, bring to a boil, and let cook covered and on low heat for 5 minutes.
With the heat off, add the vegetable bouillon [optional] and mix with a silicone spatula until dissolved among the pumpkin.
Add salt and grind the pepper.
Blend with an immersion blender directly in the saucepan or in a tall and narrow glass.
The light pumpkin cream is ready.
I used about 180 g.
Alternatively, simply add boiled and blended pumpkin.
In a hot pan, brown a sprinkle of garlic powder.
Add the shallot and let it wilt for a few seconds.
Deglaze with a small glass of white wine.
Place the mushrooms in the pan, stir, and let them brown over high heat.
Add a pinch of salt and a pinch of pepper, plenty of parsley, then mix.
Pour the light pumpkin cream into the pan, mixing it with the mushrooms and bringing it to a boil.
Add the celery in chunks.
Mix with a silicone spatula until a creamy consistency is achieved.
With the heat off, add the saffron [optional] and mix.
Cook the pasta, rinse it under cold running water, and drain it.
Meanwhile, heat the sauce.
Pour the pasta into the pan with the sauce and mix.
Plate.
Grind a bit more pepper and add the parsley.
Your pasta with mushrooms and pumpkin cream or whole wheat pasta with mushrooms and pumpkin cream is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you find dedicated recipes.
Remember:
• Start the meal with a generous portion of vegetables [raw or cooked];
• A balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• Always prepare it respecting the proportions and combinations indicated in your diet plan.
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