Tagliatelle with pumpkin cream, mushrooms, and Parmigiano Reggiano

Name: Tagliatelle with pumpkin cream, mushrooms, and Parmigiano Reggiano
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italia
Ingredients: 320 g Egg tagliatelle; 350 g Cleaned pumpkin; 200 g Fresh champignon mushrooms; 90 g Parmigiano Reggiano; 50 g Golden onion; 60 mL Fresh liquid cream; 25 mL Extra virgin olive oil; 8 g Fine salt; to taste Black pepper; 6 g Fresh parsley; 8 g Chestnut honey

@vandelli-formaggi

Category: First courses

A velvety, elegant, and enveloping first course: the sweetness of the pumpkin blends with the depth of the mushrooms and the full flavor of Parmigiano Reggiano, creating a creamy sauce that envelops each tagliatelle. Perfect for a gourmet autumn lunch, to be served with a sprinkle of Parmigiano and an aromatic touch of Chestnut Honey as an accompaniment.

Difficulty: Easy

Cooking time: 20 minCooking: 20 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Egg tagliatelle320g
Cleaned pumpkin350g
Fresh champignon mushrooms200g
Parmigiano reggiano90g
Golden onion50g
Fresh liquid cream60mL
Extra virgin olive oil25mL
Fine salt8g
Black pepperto taste
Fresh parsley6g
Chestnut honey8g

Purchasable products

Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

1 product

€ 20.10

Chestnut Honey

1 product

€ 8.00

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Cut the pumpkin into cubes and the mushrooms into thin slices.
STEP 2 OF 8
In a large pan, sauté the chopped onion with the extra virgin olive oil, then add the pumpkin and brown for 5 minutes.
STEP 3 OF 8
Add the mushrooms, season with salt, and cook over medium heat for another 10 minutes, adding a little water if necessary.
STEP 4 OF 8
When the pumpkin is tender, blend half of the vegetables with the cream until you get a smooth cream.
STEP 5 OF 8
Combine the cream in the pan with the whole vegetables and mix over low heat.
STEP 6 OF 8
Cook the tagliatelle in plenty of salted water, drain them al dente, and pour them into the sauce.
STEP 7 OF 8
Add the grated Parmigiano and mix vigorously.
STEP 8 OF 8
Serve immediately with chopped fresh parsley, an extra sprinkle of Parmigiano, and, if desired, a teaspoon of chestnut honey on the side.

General Information

Storage notes

Consume immediately after preparation. In the refrigerator, sealed airtight, for a maximum of 1 day. Reheat over low heat, adding a little water or milk. Do not freeze.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	117.49
Carbohydrates (g)	2.2
of which Sugars (g)	1.88
Fat (g)	8.67
of which Saturates (g)	3.68
Protein (g)	7.52
Fiber (g)	0.65
Sale (g)	0.37

Proteins
7.52g·39%
Carbohydrates
2.2g·12%
Fats
8.67g·46%
Fibers
0.65g·3%