Gluten-free mushroom-flavoured millet pasta with Hokkaido pumpkin and mushrooms is a delicious and quickly prepared pasta with rich nutritional value. Well, your taste buds will jump for joy and indulge in great flavours.
Ingredients:
- 200g of gluten-free Millet Pasta Forest Mushrooms Viva la Gaja
- 300 g of Hokkaido pumpkin
- One shallot
- Salt (Himalayan Pink Salt Viva la Gaia)
- Pepper
- Nutmeg
- 1 tablespoon of olive oil
- Bay leaves
- 300 g of mushrooms
- Parsley
- Cottage cheese
- Pumpkin seed oil
Gluten-free mushroom-flavoured millet pasta with Hokkaido pumpkin and mushrooms is a delicious and quickly prepared pasta with rich nutritional value.
Preparation
First, boil water in a medium-sized pot, and add a spoonful of oil and salt. When the water boils, add the pasta and cook at a gentle simmer for about 5 minutes or until it softens to your liking. Next, drain the pasta and rinse with cold water (this stops the softening). Save a little liquid and use it later to improve the taste of the sauce. The pleasant taste of mushrooms remains in the liquid - you can use it to prepare a side dish.
Then fry the finely chopped shallot in a spoonful of oil until translucent, and add the chopped Hokkaido pumpkin and mushrooms to brown—season with pepper and nutmeg and a bay leaf. Towards the end, sprinkle with parsley. Finally, pour the drained pasta into the pan, add a little of the liquid left over from cooking and stir slightly so that the flavours are infused with each other.
Serve the dish on a plate with a spoonful of cottage cheese and drizzle it with pumpkin oil.
Bon Appetit!
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