Pasta with pumpkin sauce and mushrooms
OIL USES: Sauté
INGREDIENTS
SERVINGS: 4
- 1 lb pumpkin purée
- 0.5 cup stock
- 3 cloves of garlic: one whole and two chopped
- 4 tbsp GOYA® Organics Extra Virgin Olive Oil
- 8 oz mixed mushrooms
- 1.99 shallots, chopped
- 0.25 tsp dried thyme
- salt and pepper
- 9 oz pasta shells
- chopped fresh parsley for garnish
PREPARATION
1
Mix the pumpkin with the vegetable stock, a whole clove of garlic and the salt in a blender.
2
Meanwhile, cook the pasta in a pot of boiling water.
3
Now heat a good splash of GOYA® Organics Extra Virgin Olive Oil in a frying pan, and when hot, add the mushrooms and cook until golden brown. Set aside.
4
Next, in the same pan, poach the shallots with the garlic and thyme. When they are ready, mix the mushrooms with the shallots, garlic and thyme. When they are ready, mix the mushrooms with the shallots, garlic and thyme. Season to taste.
5
Serve the pasta and top with the pumpkin sauce and mushroom garnish.
6
Finally, sprinkle with fresh chopped parsley to garnish.
