Pumpkin Tagliatelle with Porcini Mushrooms
300 gr of Porcini Mushrooms
350 g of Visvita Bio Semi-wholemeal Durum Wheat Squash Tagliatelle
1 clove of garlic
extra virgin olive oil
salt and pepper
Cut the mushrooms into cubes, heat the oil and garlic in a pan, add the mushrooms and cook over medium heat with salt and pepper, add a little water or vegetable stock.
In a large saucepan boil the Durum Wheat Tagliatelle with Pumpkin in plenty of boiling salted water, drain and add them to the sauce in the pan.
Sauté the pasta with the mushrooms, add the parsley and if you want can add an additional ground pepper.
Serve immediately hot.
For a creamier taste, grate Grana Padano on the still-boiling seasoned pasta and serve on plates.