Penne with passion fruit and porcini mushroom sauce

Ingredients for 3 servings:

• 150g penne
• 2 passion fruit(s)
• 350 ml water
• 10 g porcini mushrooms, dried
• 100 ml water, for soaking the mushrooms
• 30 g walnuts, coarsely chopped
• 100 g pumpkin flesh
• 3 ½ dl water
• 2 dl milk
• 1 egg(s)
• ¼ onion(s)
• olive oil
• Salt
• Cayenne pepper
• turmeric
• Paprika powder, sweet
• curry powder
• Cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

While the mushrooms soak in a glass jar covered with water for an hour, juice the passion fruit, leaving the pulp in the juicer, pour over 350 ml of water, and let stand in the bowl with the juice for at least 10 minutes. Finely chop the pumpkin flesh and onion. Drain the mushrooms. Sauté the onions in olive oil. Add the walnuts and roast until golden brown, then add the porcini mushrooms, passion fruit juice, and cream. Let everything cook for a total of 15 minutes and season with cayenne pepper, turmeric, paprika, curry powder, and a pinch of cinnamon. After 5 minutes, add the pumpkin flesh. Stir occasionally with a whisk. Cook the pasta until the sauce is ready. Blend the sauce with milk and egg, rinse the pasta, pour the sauce over the pasta, and serve.