pasta - mixed mushrooms, pumpkin,
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Ribbons
of Pasta with Mixed Mushrooms and Pumpkin
A delicious Autumn/Winter pasta dish, rich in flavour with only about 300
calories per person, this dish is will gain you praise! A good dish to use
up left over pumpkin, adding colour and texture, yet just as delicious without.
serves 4
350 g. wide band noodles
250 g. porcini mushrooms
250 g. mixed mushrooms such as chanterelle and champignon
100 g. pumpkin
2 T. fresh grated Parmesan cheese
1 T. tomato sauce
50 g. cream cheese or other fresh cheese
2 T. evaporated milk 1 T. chopped parsley
olive oil
pinch of minced, fresh rosemary or dried
Clean the mushrooms as described in the info section. Trim away any hard ends.
Cut the porcini into thick slices and cut any other large mushrooms into similar
sizes. If using chanterelle mushrooms, leave whole.
Cut the pumpkin into a small dice. Set aside.
In a large sauté pan, heat a little olive oil and gently sauté the mushrooms
for 15 minutes. Increase the heat a little to allow the liquid to reabsorb and
reduce. Season with salt, pepper and the rosemary. While these are cooking and
in a smaller pan, sauté the pumpkin with a little hot oil until they are tender
but not over soft. Lay on top of the mushrooms and keep warm.
While the mushrooms are cooking, cook the noodles in abundant salted water until
al dente. Drain and keep warm.
When the mushrooms are done, push all to one side, add the tomato sauce, milk
and cheeses and allow to warm a few moments. Add the noodles and gently mix with
the sauce. Toss over the mushrooms and pumpkin. Toss lightly and serve on warmed
plates with white or rosé wine.
Note: A splash of white wine added to the mushrooms just when you must increase
the heat gives a subtle flavour to the dish.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant