Penne with porcini mushrooms
Instructions
Mince the shallots, clean the mushrooms with a damp cloth and slice, Peel the squash and cut it into small pieces.
Let the shallots wilt in hot oil for 2 minutes then add the mushrooms and after 5 minutes the pumpkin.
Bake for 10-15 minutes, stirring gently.
Season with salt and add the chopped Mint, to add a few more minutes and remove from heat.
Boil the penne, drain and coat with the sauce and a ground pepper.
Ingredients and dosing for 4 persons
- 350 g of type pasta penne
- 5 small mushrooms
- 200 g of yellow squash
- 1 shallot
- Mint
- Olive oil
- Minced 1 of pepper
- Salt