Welcome to the Italian Cookery column with Silvia Todesco, and this month an easy and delicious pasta dish which I am sure all the family will enjoy.
Butternut squash and porcini mushrooms noodles. Different. Fast. Easy. Delicious
Today I would like to share with you the recipe of a super easy and fast pasta recipe, that my family enjoys very much and that is typical in fall and winter in the Alps area where porcini mushrooms are very popular and appreciated. Here in Mid-west porcini are impossible to be found fresh, but the dried ones, if soaked in warm water for a little time, can substitute the fresh ones quite fine.
Porcini mushrooms and pumpkin are two ingredients that get along very well together, and that I like to use also to prepare my favorite soup and favorite risotto. So if you’d like to try a vegetarian noodles recipe that can be prepared in 30 minutes and tastes delicious, follow the directions below!
4 servings ingredients
- 1 pack or 60 gr. dried porcini mushrooms
- 1/2 medium sized butternut squash peeled and chopped in small cubes
- 1/2 medium sized white onion
- 4 tsp. rosmary (better if fresh)
- 1 cloves garlic
- about 2+3 tbs. olive oil
- 1 tsp. nutmeg
- 1 tsp. sage
- pepper to taste
- sea salt to taste
- 1 package or 1 lb. noodles or tagliatelle
First, soak the dried porcini in a cup of warm water for at least 15 minutes, or follow the packaging directions if different. Take away the butternut squash skin and seeds and chop in very thin cubes. Cut the onion very thin. Peel the garlic and take away its “stem”.
Drain the mushrooms, but keep some of the water used to soak them. Strain it through a fine mesh sieve or even coffee filter to avoid sand. If some mushrooms looks too big in size, feel free to cut them in two with a kitchen scissors. Heat a big pot of salted water where you will cook the noodles (or the other kind of pasta you picked) as soon as the water will start boiling, rigorously the Italian way ;-).
In a skillet heat 2 tbs. of olive oil, then add garlic, rosemary and the chopped onion and cook them until the onion becomes translucent (be careful not to burn). At this point, add the porcini, a pinch of sea salt and 1 tsp. nutmeg. Let the mushrooms cook for about ten minutes at medium heat, being careful not to burn them, stirring once in a while. You’ll know they are cooked once they become tender.
In the meanwhile, in a pan, add 3 tbs. olive oil and when the oil gets hot, add the chopped butternut squash, 2 tsp. rosemary, 1 tbs. sage, and a pinch of sea salt and cook until becomes brownish and tender. It would take about ten to fifteen minutes at medium heat, stirring occasionally, and always be careful not to burn.
Now that mushrooms and squash are cooked, move the mushrooms into the squash skillet. Probably the noodles will be cooked, so dry those very well in a colander, then toss it into the mushrooms and squash dressing, mix it very well and serve still warm.
LEARNT IT, MADE IT, LOVED IT!
TIPS: – usually noodles are very fast to get cooked, so if you feel a little nervous with this recipe, I would suggest to prepare first the two “dressings”, and then the noodles.
If you live in the QUAD CITIES AREA (Iowa, USA) you can order desserts from Silivia from her Italian Home Bakery
My thanks to Silvia for another delicious recipe, and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.
About Silvia Todesco
I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.
I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!
But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.
Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!
So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.
Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!
Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).
Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.
In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!
Connect to Silvia
You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. Italian Cookery with Silvia Todesco