Orecchiette with pumpkin and mushrooms
Instructions
Squash nectar and the mushrooms and cut them into cubes and respectively.
Blow them up in a pan in which it was made Brown the garlic in olive oil with chili.
Combine the tomatoes, salt and pepper and let simmer for 20 minutes.
Prepare 1 minced little garlic, oregano, parsley and add the rest at the end of cooking.
Rigirarvi boiled pasta and serve.
Ingredients and dosing for 4 persons
- 400 g of fresh orecchiette pasta type wholemeal flour
- 600 g of pumpkin
- 400 g of cardoncelli mushrooms
- Olive oil extra virgin
- Little of garlic
- Salt
- Hot pepper
- Oregano
- Parsley
- 8 cherry tomatoes