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Ingredients · Serves 4
- 250 g (one packet) Bontasana White Corn Pennette Rigate
- 300 g pumpkin
- 15 fresh shitake mushrooms
- 80 ml extra virgin olive oil
- 1 clove of poached garlic
- 2 sprigs of fresh thyme
- salt to taste
- chili pepper to taste
For the pumpkin seed “cheese”
- 80 g pumpkin seeds
- 40 g hulled hemp seeds
- 20 g nutritional yeast
- 3 g salt
- 3 g garlic powder (optional)
- 2 g onion powder (optional)
- extra virgin olive oil to taste
Peel and cut the pumpkin into small cubes of about 1/2 cm per side.
In a large pan, heat the extra virgin olive oil together with the poached garlic, the thyme sprigs and the chili pepper. Pour in the pumpkin and brown over high heat. When it is soft, add the shitake mushrooms cut into slices, add salt and season everything, then remove the poached garlic.
Cook the White Corn Pennette Rigate and pour them into the pan with the seasoning, adding a few tablespoons of cooking water to mix well.
Prep for the pumpkin seed “cheese”
Pour all the ingredients except the extra virgin olive oil into a blender. When they have reached a thin texture, add the extra virgin olive oil and blend for a few more seconds.
Serve the White Corn Pennette Rigate and sprinkle with pumpkin “cheese”.
Tip: if you want to give a creative touch to your dish, dry the pumpkin scraps in the oven or with a dehydrator, you will get crunchy chips that will enrich the dish.
Recipe by Giuseppe Battaglia
Aprilbagaglio
