Fusilli with mushroom and pumpkin cream, a light recipe.
Our fusilli dish with mushrooms and pumpkin is a vegan masterpiece.
The sweetness of the pumpkin perfectly blends with the earthy texture of the mushrooms, all enveloped in a creamy veggie sauce.
“Autumn comfort meets vegan elegance in this dish with a burst of flavors and colors that nourishes the body and warms the heart.”
Easy to make, just the time it takes to cook the pasta and the sauce is ready.
This dish can be made with all types of mushrooms, or a mix of mushrooms, even frozen ones.
In the video, I’ll show you that with the same sauce you can make 3 different dishes:

a first course, a cream, and a side dish.

Recipes designed for you:

Difficulty: Very Easy
Cost: Very Affordable
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

331.22 Kcal

calories per serving

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Energy 331.22 (Kcal)
Carbohydrates 69.97 (g) of which sugars 4.89 (g)
Proteins 14.42 (g)
Fat 1.34 (g) of which saturated 0.28 (g)of which unsaturated 0.96 (g)
Fibers 2.50 (g)
Sodium 201.37 (mg)

Indicative values for a portion of 300 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

Let’s go shopping

9 oz pumpkin
9 oz mushrooms
1 clove garlic
to taste parsley (stems and leaves)
Half glass white wine
to taste salt
to taste pepper
12 oz fusilli

Fusilli with Mushroom and Pumpkin Cream

Tools

What we need to prepare

1 Pan
1 Knife
1 Cutting Board
1 Pot
1 Hand Blender

Steps

To prepare

the first thing to do is to cut and peel the pumpkin.
Cut it into cubes.
Then, if you are using fresh mushrooms, clean them with a cloth, remove the bottom part, and then cut them into pieces. If you are using frozen ones, there’s no need to defrost them.
You can immediately put the pasta water on the stove.
Chop the garlic and transfer it to a pan or wok with the oil and parsley stems, sauté for a few moments.
then add the mushrooms
and the pumpkin
Sauté in the pan and add salt and pepper to your taste.
After a few minutes, add the white wine and let it evaporate. Then proceed with cooking for about 15/20 minutes.
Add the pasta. Take 3/4 of the vegetables and blend them.
Drain the pasta and transfer it to the wok with the sautéed vegetable cream. At this point, add chopped parsley and the vegetable pieces we left whole.
Serve this fusilli dish with mushroom and pumpkin cream hot.