PENNE WITH PUMPKIN CREAM, FUNGHI PORCINI AND BALSAMIC VINEGAR

INGREDIENTS

• 13 ounces Barilla Penne Pasta
• 10 1/2 ounces Pumpkin
• 7 ounces Porcini Mushrooms
• 2 ounces Shallots
• 1/3 ounce Parsley
• 1/8 teaspoon Rosemary
• 1/8 teaspoon Rosemary
• 2 tablespoons Extra virgin olive oil
• 4 cups Water
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 tablespoons Balsamic vinegar

PREPARATION

1. 1.Peel the pumpkin, remove the seeds and cut it into cubes of about 1 cm per side.
2. 2.Put the pumpkin scraps in a pan with the onion and a pinch of salt.
3. 3.Pour about 3 cups of water (or in any case an amount sufficient to cover everything), bring to a boil and let it boil. Once cooked, put them in the mixer and blend to obtain a cream. If necessary, add a little cooking water to obtain a medium-thick cream.
4. 4.Chop the puffed rosemary, parsley leaves and garlic.
5. 5.In a pan, over medium heat, heat half the oil, then sauté the diced pumpkin, seasoning with salt and pepper.
6. 6.Set the pumpkin aside and in the same pan sauté the mushrooms with the remaining oil, the garlic, the rosemary and half of the parsley.
7. 7.Continue cooking for about two minutes, then add the pumpkin cream and the already sautéed cubes.
8. 8.Boil the penne in boiling salted water, drain 'al dente' and add them to the pumpkin sauce, tossing everything in the pan.
9. 9.Serve sprinkling with the remaining chopped parsley and a few drops of balsamic vinegar.