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Fettuccine with pumpkin cream, champignon and nuts

ingredients

servings

4

Fettuccine, rough surface

500 oz

Champignon mushrooms

400 oz

Pumpkin

300 oz

Shelled walnuts

40 oz

Vegetable broth

200 fl oz

Shallots

1 unit

Garlic

2 wedges

Fresh thyme

4 sprigs

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

first courses from Italy

Fettuccine with pumpkin cream, champignon and nuts

Fettuccine with pumpkin cream, champignon and nuts

vegetarian with gluten with eggs with nuts

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fettuccine with pumpkin cream, champignon and nuts

Fettuccine with pumpkin cream, champignon and nuts

Fettuccine with pumpkin cream, champignon and nuts step 1

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.

Fettuccine with pumpkin cream, champignon and nuts step 2

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.

Fettuccine with pumpkin cream, champignon and nuts step 3

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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Fettuccine with pumpkin cream, champignon and nuts step 4

step 4

Roast finely chopped nuts in a non-stick frying pan without adding fat.

Fettuccine with pumpkin cream, champignon and nuts step 5

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.

Fettuccine with pumpkin cream, champignon and nuts step 6

step 6

Decorate the dough with some fresh thyme leaves.

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