Linguine with pumpkin cream and mushrooms

Recipes

Linguine with pumpkin cream and mushrooms

Ingredients for 2 people

• 150 g of linguine
• 300 g of pumpkin
• 150 g of champignon mushrooms
• 100 g of homemade bread
• 1 shallot
• 1 bay leaf
• Rosemary
• Equilibrium Extra virgin olive oil
• Salt

Preparation

• Chop the shallot and let it stew in a very sweet flame casserole with two tablespoons of oil for three minutes;
• Add the diced pumpkin, the bay leaf and cook for about ten minutes. Add a little hot water if the cooking surface should dry out too much;
• Add salt and blend everything until a smooth and homogeneous cream is obtained;
• In a large skillet cook, the mushrooms cut into slices with three tablespoons of oil. It will take about ten minutes;
• Meanwhile, prepare the crumble. Cut the bread into slices and then into cubes, sprinkle with a little oil and rosemary;
• Arrange it on a baking sheet and bake at 200 ° for 5/6 minutes;
• Once the bread is toasted, let it cool completely and then reduce the cubes into coarse crumbs, helping with a knife;
• Cook the linguine “al dente” and drain them keeping a ladle of the cooking water;
• Pour the linguine into the pan with the sauce and stir them to help with the cooking water;
• Serve sprinkled with the rosemary bread crumble.