Today I would like to share with you the recipe of a super easy and fast pasta recipe, that my family enjoys very much and that is typical in fall and winter in the Alps area where porcini mushrooms are very popular and appreciated. Here in Mid-west porcini are impossible to be found fresh, but the dried ones, if soaked in warm water for a little time, can substitute the fresh ones quite fine.
Porcini mushrooms and pumpkin are two ingredients that get along very well together, and that I like to use also to prepare my favorite soup and favorite risotto. So if you’d like to try a vegetarian noodles recipe that can be prepared in 30 minutes and tastes delicious, follow the directions below!
4 servings ingredients
1 pack or 60 gr. dried porcini mushrooms
1/2 medium sized butternut squash peeled and chopped in small cubes
1/2 medium sized white onion
4 tsp. rosmary (better if fresh)
1 cloves garlic
about 2+3 tbs. olive oil
1 tsp. nutmeg
1 tsp. sage
pepper to taste
sea salt to taste
1 package or 1 lb. noodles or tagliatelle
First, soak the dried porcini in a cup of warm water for at least 15 minutes, or follow the packaging directions if different. Take away the butternut squash skin and seeds and chop in very thin cubes. Cut the onion very thin. Peel the garlic and take away its “stem”.
Drain the mushrooms, but keep some of the water used to soak them. Strain it through a fine mesh sieve or even coffee filter to avoid sand. If some mushrooms looks too big in size, feel free to cut them in two with a kitchen scissors. Heat a big pot of salted water where you will cook the noodles (or the other kind of pasta you picked) as soon as the water will start boiling, rigorously the Italian way ;-).
In a skillet heat 2 tbs. of olive oil, then add garlic, rosemary and the chopped onion and cook them until the onion becomes translucent (be careful not to burn). At this point, add the porcini, a pinch of sea salt and 1 tsp. nutmeg. Let the mushrooms cook for about ten minutes at medium heat, being careful not to burn them, stirring once in a while. You’ll know they are cooked once they become tender.
In the meanwhile, in a pan, add 3 tbs. olive oil and when the oil gets hot, add the chopped butternut squash, 2 tsp. rosemary, 1 tbs. sage, and a pinch of sea salt and cook until becomes brownish and tender. It would take about ten to fifteen minutes at medium heat, stirring occasionally, and always be careful not to burn.
Now that mushrooms and squash are cooked, move the mushrooms into the squash skillet. Probably the noodles will be cooked, so dry those very well in a colander, then toss it into the mushrooms and squash dressing, mix it very well and serve still warm. YUM! So delicious!
LEANR IT, MADE IT, LOVED IT!
TIPS: – usually noodles are very fast to get cooked, so if you feel a little nervous with this recipe, I would suggest to prepare first the two “dressings”, and then the noodles.
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If you’d like to experiment more “mushrooms recipes” you may want to have a look to:
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