Pasta con zucca e funghi

Name: Pasta con zucca e funghi
Total time: 30 min
Yield: 1 serving
Ingredients: 350g (12 oz) pasta; 250 g (8 oz) mushrooms, cleaned of any grit and sliced or cut into pieces; 250 g (8 oz) winter squash, peeled, de-seeded and cut into small dice; 1-2 shallots, finely minced; A sprig or two of fresh sage or rosemary; olive oil and butter; salt and pepper; 50g (2 oz) Speck or prosciutto, cut into fine strips or dice; 50g (2 oz) freshly grated parmigiano-reggiano; A few sprigs of fresh parsley, stems removed and finely minced

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Total Time
30 mins
Course
Main Course
Cuisine
Italian

Pasta con zucca e funghi

Iris Warren

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Pasta with Winter Squash and Mushrooms

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Ingredients

350g (12 oz) pasta
250 g (8 oz) mushrooms, cleaned of any grit and sliced or cut into pieces
250 g (8 oz) winter squash, peeled, de-seeded and cut into small dice
1-2 shallots, finely minced
A sprig or two of fresh sage or rosemary
olive oil and butter
salt and pepper

Optional

50g (2 oz) Speck or prosciutto, cut into fine strips or dice
50g (2 oz) freshly grated parmigiano-reggiano
A few sprigs of fresh parsley, stems removed and finely minced

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Instructions

Put a large pot of well-salted water on to boil for the pasta.
In a large sauté pan, brasier or wok, sauté the shallot gently in olive oil and a nob of butter. Take care they don't brown.
When the shallots have softened, raise the heat a bit and add the mushrooms and toss. Sauté over moderate heat until the mushrooms have softened and lost their excess liquid.
Add the diced squash, seasoning generously with salt and pepper. Continue sautéing for a minute or two.
Now add the herbs and drizzle in a few spoonfuls of water and cover. Simmer for 5 minutes or so, until the squash is tender, stirring from time to time and adding a few spoonfuls of water as needed to prevent things from drying out. When the squash is tender, remove the herbs.
While the mushrooms and squash are simmering, start cooking your pasta.
When the pasta is just ever so slightly underdone, add it to the pan with the mushrooms and winter squash, along with a ladleful of the pasta water and, if using, the freshly minced parsley and/or the Speck or prosciutto. Toss over low heat, perhaps a minute or two, until the condimento coats the pasta nicely.
If using the cheese, add it at the very end, along perhaps a half ladleful of the pasta water. Toss again until the cheese has melted into a creamy coating for the pasta.
Serve immediately sprinkled if you like with a pinch of minced parsley for color.