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


  • 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.