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Pasta with squash and mushrooms
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 599
  • Fat about 12g
  • Carbohydrates about 97g
  • Protein about 21g
This is needed
This is needed for 4 people
  • 500 g mixed mushrooms (e.g. chanterelle, shiitake, oyster, button, porcini, cut into pieces)
  • olive oil, for frying
  • 1 onions, finely chopped
  • 1 dl single cream for sauces
  • 300 g squash, cut into cubes
  • 1 garlic clove, squeezed
  • a little cayenne pepper
  • 2 dl vegetable bouillon
  • salt and pepper to taste
  • 500 g pasta (e.g. paccheri)
  • salted water, boiling
  • 1 tbsp flat-leaf parsley, roughly chopped
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And that's how it's done
And that's how it's done
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.
Cook the pasta in salted water until al dente, drain. Plate up the pasta and sauce, garnish with parsley.

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