John Myers
Contents
show
Ingredients
- 150 g Pasta
- 0,25 Butternut squash
- 2 tbsp Dried porcini mushrooms
- 1 tsp Vegetable broth powder
- 100 ml Oat cream
- 1 tbsp Sherry
- Pepper
- Olive oil
- Truffle oil
Instructions
- Peel and dice the pumpkin. Soak the mushrooms in 200 ml of hot water.
- While the pasta takes a boiling water bath and bubbles towards its completion, you steam the pumpkin in a little oil. Then you add the mushrooms and the stock, season with broth and pepper and let it simmer openly.
- If the pasta is al dente, it is drained and the sauce is seasoned with a little sherry and cream. Finally, drizzle a few drops of truffle oil over the pasta.
Nutrition
Serving: 100gCalories: 276kcalCarbohydrates: 46.5gProtein: 15gFat: 1.6g
