A velvety, elegant and enveloping first course: the sweetness of the pumpkin blends with the depth of the mushrooms and the full flavor of Parmigiano Reggiano, creating a creamy sauce that coats every tagliatelle. Perfect for a gourmet autumn lunch, served with a sprinkle of Parmigiano and an aromatic touch of Chestnut Honey as accompaniment.
Cut the pumpkin into cubes and the mushrooms into thin slices.
In a large pan, sauté the chopped onion with the extra virgin olive oil, then add the pumpkin and brown for 5 minutes.
Add the mushrooms, salt, and cook over medium heat for another 10 minutes, adding a little water if necessary.
When the pumpkin is tender, blend half of the vegetables with the cream until a smooth cream is obtained.
Return the cream to the pan with the whole vegetables and stir over low heat.
Cook the tagliatelle in plenty of salted water, drain al dente and pour into the sauce.
Add the grated Parmigiano and stir vigorously.
Serve immediately with chopped fresh parsley, an extra sprinkle of Parmigiano and, if desired, a teaspoon of chestnut honey on the side.
Consume immediately after preparation. In the refrigerator, hermetically sealed, maximum 1 day. Reheat over low heat adding a little water or milk. Do not freeze.
Italia, Emilia Romagna
| Energy (kcal) | 117.49 |
| Carbohydrates (g) | 2.2 |
| of which Sugars (g) | 1.88 |
| Fat (g) | 8.67 |
| of which Saturates (g) | 3.68 |
| Protein (g) | 7.52 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.37 |
