Fettuccine with Pumpkin-Mushroom Sauce
Pasta and Pizza • Russian
Description
Fettuccine with Pumpkin-Mushroom Sauce
Ingredients
- Fettuccine Pasta 20 oz
- Pumpkin 20 oz
- Fresh Mushrooms 5 oz
- Butter 0 oz
- Chicken Broth 15 fl oz
- Garlic 4 cloves
- Sour Cream 5 oz
- Parsley 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Ground Black Pepper to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
In vegetable oil, sauté finely chopped mushrooms until golden brown, add finely chopped garlic and sauté together with the mushrooms, stirring, until a strong garlic aroma develops. Add finely chopped parsley, mix, and remove from heat.
Step 2
In a deep saucepan, melt the butter and sauté the finely chopped pumpkin flesh, season with salt and pepper, and cook for another five minutes, stirring constantly.
Step 3
Then pour in the broth, mix, and cook for another ten minutes, after which add the sour cream, grated parmesan (25 grams), the mushrooms with garlic, mix, reduce the heat to low, and cook for another ten minutes, stirring occasionally.
Step 4
In a large pot, cook the pasta in salted water until al dente. Mix it with the pumpkin-mushroom sauce and serve, topped with freshly grated parmesan.
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