GLUTEN-FREE FUSILLI Nº 48

INGREDIENTS

FOR 4 PEOPLE

3/4 lb Rummo Gluten-Free Fusilli Nº 48
Rosmarino, to taste
Garlic, to taste
9 oz pumpkin
9 oz porcini mushrooms
3-4 oz walnuts
Parmesan
Olio extravergine d’oliva

DIRECTIONS

Slice the pumpkin. Bake in 180ºC/350ºF oven for
40 minutes. Remove the skin, mash the flesh with a fork
until creamy. Sauté the garlic and rosemary in olive oil.
Add the mushrooms, sliced, and sauté for 10 more
minutes. In salted, boiling water cook the Fusilli for
13 minutes. Drain and toss with pumpkin cream. Add
mushrooms and walnuts to taste. Buon appetito.