Pasta with pumpkin cream and mushrooms, a simple and creamy first course perfect for serving on Sundays for lunch or on special occasions. I love mushrooms, and I think using them to dress tagliatelle is the best thing you can do. Tagliatelle with pumpkin cream and mushrooms are very easy to prepare. They require very few and simple steps: those necessary to prepare the pumpkin pesto and cook the mushrooms in a pan. If you’re not a pasta maker like me, you can use ready-made fresh tagliatelle, and this first course will still be delicious.
An enveloping, typically autumnal and creamy first course, with a sauce that can distribute itself evenly throughout the dish. Moreover, there are no complicated preparations in this recipe. You can, in fact, prepare the pumpkin pesto in advance and store it in the fridge until it’s time to dress the fresh egg pasta. Curious to find out how to prepare the recipe? Then follow me in the kitchen, because the pasta with pumpkin cream and mushrooms will be ready in a click!
If you’re interested in other recipes with mushrooms, also check out:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 554.91 (Kcal)
- Carbohydrates 72.53 (g) of which sugars 6.83 (g)
- Proteins 18.42 (g)
- Fat 24.75 (g) of which saturated 4.54 (g)of which unsaturated 3.72 (g)
- Fibers 4.99 (g)
- Sodium 2,712.75 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz egg tagliatelle
- 9 oz champignon mushrooms
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- chopped parsley (to taste)
- salt (to taste)
- pepper (to taste)
- 12 oz pumpkin
- 2 cloves garlic
- 1.5 tbsps extra virgin olive oil
- 1.5 tbsps pine nuts
- 1.25 oz pecorino cheese (grated)
- chopped parsley (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- High Edged Casserole
- 2 Pans
- Cutting Board
- Knife
Steps
To prepare the pumpkin and mushroom pasta, start with the preparation of the pumpkin pesto. Clean the pumpkin, remove the fibers and peel, and cut it into not too large cubes. This way, they will cook faster in the pan.
Next, clean the garlic cloves, cut them in half and remove the less digestible inner part. Sauté them in a pan with the oil for a few moments. Then add the pumpkin pieces, season with salt and pepper, cover with a lid, and cook on low heat for about ten minutes or until the pumpkin is very soft. Let it cool.
Once cooled, transfer it to a blender with the pine nuts, grated cheese, and parsley. Blend until you get a smooth and homogeneous cream.
Now move on to cleaning and cooking the mushrooms. With the help of a knife, scrape the earth off the stem. Then remove the first layer from the mushroom cap and wipe them with a damp cloth to remove the excess earth. Please note, mushrooms should not be washed or rinsed under water! They are sponges and would absorb too much water, which they would release during cooking, compromising the final result of the recipe.
After cleaning, slice them not too thinly. Clean the garlic cloves as well, cut them in half and remove the less digestible inner part. Then sauté the garlic in a pan with the oil for a few moments, and when it starts to brown, add the mushrooms you previously sliced. Season with salt and pepper, cover, and cook on low heat for 5 minutes.
In the meantime, cook the tagliatelle in plenty of salted water for the time indicated on the package. Then pour a few tablespoons of pumpkin pesto into the pan with the mushrooms, add some cooking water, and mix so that the pesto blends well with the mushrooms. Drain the tagliatelle, transfer them to the pan with the sauce, add chopped parsley, and mix.
The tagliatelle with pumpkin and mushroom pesto are ready! Serve them and add more chopped parsley if you prefer.
Variations and tips for pasta with pumpkin cream and mushrooms
Pasta with pumpkin and mushrooms is best consumed immediately after cooking, because being tagliatelle, they might stick together once cooled.
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FAQ Questions and Answers for pasta with pumpkin cream and mushrooms
Can I replace the champignon mushrooms with another variety?
Yes, you can also use fresh or frozen porcini mushrooms.
Can the pasta be frozen?
No, for this recipe it is better to avoid freezing and, as already mentioned, being fresh pasta, it is best enjoyed immediately after cooking.
