The dish I’m presenting to you today had been on my mind for quite some time, ever since the Christmas holidays, because I wanted to prepare a slightly more refined family lunch, which was then canceled due to a darn flu that struggles to go away! However, having some pumpkin to use up, I thought that even a cozy lunch for two could be a good opportunity to experiment with this unique blend of flavors, in my opinion, and to taste this new pasta shape, gifted by a Neapolitan company during a vintage car event. The image, I believe, speaks for itself: a creamy and aromatic sauce that tastes of genuine things, perfectly welcomed by these slightly elongated penne that can excellently retain their cooking! A delicate flavor softened and enhanced by the pairing with champignon mushrooms, a grating of ginger, and a generous sprinkle of parsley are enough to give this dish all the goodness it represents!
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 12 oz Mezzani or Farfalle
- 1.1 lbs Delica pumpkin
- 2 cups Hot vegetable broth
- 12 oz Champignon mushrooms
- 1 Fresh spring onion
- 3.5 oz Fresh spreadable cheese
- 1 tbsp Fresh ginger
- 1 bunch Parsley
- 1 clove Garlic
- to taste Nutmeg
- to taste Extra virgin olive oil
- to taste Salt
Preparation:
Clean the pumpkin by removing the skin and its internal filaments, then cut it into chunks. In a large pot, brown the spring onion with a dash of oil, add the pumpkin, and cover entirely with vegetable broth (fig. 1).
Cook for about 20 minutes. In the meantime, clean the mushrooms with a clean, damp cloth, slice them, and sauté them in a pan with the garlic clove (fig. 2).
Grate the ginger and cook covered with a lid for about 10-12 minutes, adding a few tablespoons of hot broth as needed (fig. 3).
Turn off the heat, adjust the salt, add pepper, and sprinkle with some parsley (fig. 4).
Once the pumpkin is cooked, drain and blend it together with a few tablespoons of broth using an immersion blender (fig. 5).
Then add the cream to the mushrooms and turn the heat back on (fig. 6).
Incorporate the spreadable cheese and a few more tablespoons of broth and reduce the heat (fig. 7).
Bring a pot of salted water to a boil, cook the mezzani 2 minutes less than the time indicated on your package. Drain them with a slotted spoon and add them to the cream and mushrooms (fig. 8).
Finish with the nutmeg, mix for 2 minutes and turn off the heat. Serve with additional fresh chopped parsley. And voilà… your mezzani in pumpkin and champignon mushroom cream are ready to be enjoyed!
Bon Appétit from Fefè’s kitchen!
