INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Gluten-Free Fusilli N°48
Rosemary
Garlic
250 g pumpkin
250 g porcini mushrooms
100 g walnuts
Parmesan
Extra virgin olive oil
DIRECTIONS
Cut and deseed the pumpkin, then bake in the oven for 40 minutes. Peel it and mash it with a fork, making the mixture very creamy. Set aside. In a pan, preferably a nonstick, gently brown the garlic and rosemary in olive oil. Cut the porcini mushrooms, add them to the pan and sauté for 10 minutes. In a pot, pour the Gluten-Free Fusilli in boiling, salted water and let them cook for about 13 minutes. Drain the pasta and pour it in another pan, adding the pumpkin cream previously obtained. Add the mushrooms and walnuts. Serve.