240 grams Bontasana White Corn Fusilli
100 grams Brussels sprouts
120 grams fresh king oyster mushrooms
150 grams butternut squash
1 tbs pumpkin seeds
4–5 tsb extra virgin olive oil
1 tsp Dijon mustard
1 tbs fresh orange juice
1 small bunch of sage
Salt to taste
Peel and cut the butternut squash into small cubes.
Clean the king oyster mushrooms and cut them into slices.
Peel and cut the Brussels sprouts into slices and boil them in salted water for about 6 minutes.
In a large pan, heat two generous tablespoons of extra virgin olive oil and sauté the peeled garlic until golden brown.
Add the pumpkin and mushrooms, add salt and brown for 5 minutes, stirring with a wooden spoon.
Drain the Brussels sprouts and add them to the pan with the other vegetables. Continue cooking for another 5-6 minutes. Finally add the smaller sage leaves, pumpkin seeds, and mix.
Meanwhile, cook the White Corn Fusilli in boiling water, drain and transfer them to the pan. Sauté a few seconds to mix the flavors and remove from the heat.
For the dressing: add the mustard, the remaining two tablespoons of oil, the orange juice, and a pinch of salt in a glass and mix with a small whisk or fork, in order to emulsify the ingredients.
Dress the White Corn Fusilli with the sauce and mix gently. Remove the garlic and serve the autumn Fusilli salad still warm.
Recipe by Francesca Bettoni, Beauty Food Blog