Zucca e funghi

FUSILLONI WITH PUMPKIN CREAM, SAUTÉED MUSHROOMS, AND WALNUTS

Ingredients:

  • fresh Maccheroni

  • Pumpkin & mushroom sauce

  • Walnut crumble

  • Optional gorgonzola

  • Optional stracciatella

Equipment:

  • A saucepan

  • A pot for cooking pasta

  • A spoon

  • A fork for stirring pasta

  • A small cup to reserve cooking water

  • A colander for draining pasta

Allergens: Gluten

Step 1:

Boil a large pot of salted water — the water should be salty like the sea.

Once it has reached a rolling boil, add the fresh Maccheroni and set a timer for 2 minutes.

Stir them with the fork every so often so they don’t stick!

Step 2:

Pour the pot of pumpkin and mushroom sauce into a separate saucepan and warm it up over a medium heat, adding 1-2 spoons of pasta cooking water.

Step 3:

Once the pasta is cooked, add it to the pan and stir to combine. If it looks a little dry, add a spoonful or two of pasta water.

Once it is evenly coated, plate up.

Step 4:

Add the walnut crumble, and if you ordered optional gorgonzola or stracciatella, add them here too.

Finish with a drizzle of olive oil and A crack of pepper, and enjoy!