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 envelops each tagliatelle. Perfect for a gourmet autumn lunch, to be served with a sprinkle of Parmigiano and an aromatic touch of Chestnut Honey as an 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, season with 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 you get a smooth cream.
Combine the cream in the pan with the whole vegetables and mix over low heat.
Cook the tagliatelle in plenty of salted water, drain them al dente, and pour them into the sauce.
Add the grated Parmigiano and mix 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, sealed airtight, for a maximum of 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 |
