Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash
Squash puree
Pasta dough
To shape the pasta
Mushrooms
Sauce
To cook the pasta
To serve
How it's done
Squash
Place the squash (whole) on a baking tray lined with baking paper.
To roast
Approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove, allow the squash to cool slightly.
Squash puree
Cut open the squash, remove the seeds, scrape out the flesh. Puree 400 g of the flesh with the water, set aside.
Pasta dough
Mix the flour and salt in a bowl, add the water and oil, mix, knead for approx. 5 mins. to form a smooth dough.
To shape the pasta
Dust the work surface with a little gluten-free flour. Roll out into elongated rectangles approx. 1 mm thick. Fold the pastry in half twice crosswise, into approx. 8 mm wide, dust with the gluten-free flour.
Mushrooms
Heat the oil in a non-stick frying pan. Sauté the mushrooms for approx. 3 mins. Add the garlic and thyme, fry for approx. 2 mins., season with salt, set aside.
Sauce
Heat the oil in a wide pan. Sauté the garlic for approx. 2 mins. Add the reserved squash puree, cream substitute and all the other ingredients up to and including the pepper, heat while stirring.
To cook the pasta
Cook the pasta in simmering salted water for approx. 3 mins. Retain 50 ml of the cooking water, set aside. Drain the pasta.
To serve
Stir the reserved cooking water into the squash sauce. Add the pasta, mix carefully by moving the pan back and forth, plate up. Top with the mushrooms, drizzle with the oil, sprinkle with the chervil and pepper.
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