Cream of Mantua pumpkin with bacon scallops
first courses from Italy
Fettuccine with pumpkin cream, champignon and nuts
Fettuccine with pumpkin cream, champignon and nuts
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
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description
Fettuccine with pumpkin cream, champignon and nuts
preparation
step 1
Heat the oil in a frying pan. Add the shredded cutlet to thin slices and let it bake gently. Then add the cubic pumpkin, 200 ml vegetable broth and 3-4 sprouts of thyme.
step 2
Apply salt and pepper. Let it bake until the pumpkin is soft. Once cooked, grind the pumpkin until it has a homogenous cream.
step 3
Clean the mushrooms, cut them into slices. In a frying pan, fry the mushrooms with a pinch of oil and two finely chopped garlic cloves. Apply salt and pepper.
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step 4
Roast finely chopped nuts in a non-stick frying pan without adding fat.
step 5
Drain the pasta and pour it into the frying pan with mushrooms. Then pour the pumpkin cream. Mix to flavor the pastry and finish with a grated parmesan powder and roasted walnuts.
step 6
Decorate the dough with some fresh thyme leaves.