Penne with butternut and mushroom

Here it is a gluten free recipe that I love: it’s penne with butternut sauce and mushroom. These two always marry beautifully together. For the penne I chose one fantastic Italian gluten free brand that I recently discovered called La Rosa. The pasta is artisanal and can stay “al dente” just the way I like it. I know, I am Italian and can’t eat pasta if not “al dente” ;). This recipe is also lactose-free and vegan.

1

Peel the butternut and cut it in small cubes.

In a big pot, add the water, the butternut, 4 tablespoons of extra virgin olive oil and a pinch of salt. Let it cook over low heat, gently simmering. It can take up to 10 minutes to cook. Once the butternut gets soft and tender, put it in a blender and mix it until you get a smooth, creamy consistency. Add some more olive oil if required. Pour it into a bowl.

2.

Clean the mushrooms and cut them in thin slices. In a large pan add the garlic, previously peeled and cut into two halves, 4 tablespoons of olive oil and let the garlic turn blond over low heat. Add the mushroom, a pinch of salt and turn up the heat. The mushrooms will cook rather quickly. Stir. Once ready, put them aside on a dish.

3.

In a large pot bring the water to a boil. Add the penne and a pinch of salt. Once ready drain all the water, put the penne in a large bowl, add from 6 to 7 tablespoons of butternut cream; stir. Distribute the penne on two dishes with the mushrooms and sprinkle some fresh herbs all over. If you have some butternut cream left as I did, you can pour it in small bowls and use it as “entrée”.

Buon appetito !