Pasta with squash and mushrooms
Ingredients
for 4 person
| olive oil, for frying | |
| 500 g | mixed mushrooms (e.g. chanterelle, shiitake, oyster, button, porcini, cut into pieces) |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 300 g | squash, cut into cubes |
| 2 dl | vegetable bouillon |
| 1 dl | single cream for sauces |
| a little | cayenne pepper |
| salt and pepper to taste |
| 500 g | pasta (e.g. paccheri) |
| salted water, boiling | |
| 1 tbsp | flat-leaf parsley, roughly chopped |
How it's done
Sauce
Heat the oil in a pan. Fry the mushrooms in batches, remove. Sauté the onion, garlic and squash in the same pan for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat. Cover the sauce and simmer for approx. 15 mins. Pour in the cream, bring to the boil, season. Return the mushrooms to the pan.
Pasta
Cook the pasta in salted water until al dente, drain. Plate up the pasta and sauce, garnish with parsley.
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