Autumn pasta with pumpkin and shiitake mushrooms
Here is a recipe that tastes of autumn, of orange and red leaves that bring their bright colors to streets and gardens. Wholegrain linguine pasta with pumpkin, shiitake mushrooms and a touch of thyme are a tasty, satiating, cheerful and fragrant dish. But this recipe is also a concentrate of health! Wholegrain pasta protects against dangerous glycemic peaks, pumpkin cooked in extra virgin olive oil makes vitamin K available, with a protective action on the heart, brain and bones, while shiitake mushrooms support the immune system, counteract excess cholesterol and strengthen the body in case of periods of stress and fatigue. Finally, a sprinkling of thyme gives aroma and has a digestive effect. In short, health and taste are served!
320 grams of whole grain spelt linguine pasta
300 grams of pumpkin flesh
250 grams of fresh shiitake mushrooms or a handful of dry shiitake mushrooms
Extra virgin olive oil
Clean the fresh mushrooms with a damp cloth, if they are dry, soak them in a bowl full of water for about an hour. Cut the mushrooms into slices. Chop the pumpkin into coarse pieces and slice the shallot. Brown the shallot in a pan with a tablespoon of extra virgin olive oil and two of water. Add the pumpkin and cook for fifteen minutes, stirring often. Take part of the pumpkin and pour it into the hand immersion blender cup. Add a couple of tablespoons of water and blend until creamy. Pour the cream into the pan with the whole pumpkin pieces and also add the mushrooms, continue cooking over medium heat for another five minutes. Boil the pasta and drain it al dente, pour it into the pan with the pumpkin sauce and let it cook for a minute. Serve with ground black pepper and a sprinkle of thyme.