Orecchiette with Pumpkin and Mushrooms: A Fall Recipe
Ingredients
- 400 g Whole Wheat Fresh Orecchiette Pasta
- 600 g Pumpkin
- 400 g Cardoncelli Mushrooms
- Extra Virgin Olive Oil
- little Garlic used for both the sauté and the final mince
- Salt
- Chili Pepper
- Oregano
- Parsley
- 8 Cherry Tomatoes
Instructions
- Nectar the squash and mushrooms and cut them into cubes and slices, respectively.
- Sauté them in a pan in which garlic has been browned in oil with chili peppers.
- Combine the cherry tomatoes, salt and pepper and stew for 20 minutes.
- Prepare 1 mince of a little garlic, oregano, parsley and add it to the rest at the end of cooking.
- Toss with boiled pasta on the side and serve.
Notes
For an even lighter and healthier version, you can substitute fresh orecchiette made with semintegral flour for a whole-wheat version. This will not only increase the fiber intake but also the sense of satiety. Also, for lovers of more intense flavors, we recommend adding a touch of fresh rosemary along with oregano and parsley in the final mince.