Servings:
4
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 320 g of bavette pasta
- - 500 g of pumpkin
- - 150 g of tofu
- - 20 g of dried mushrooms
- - 1 onion
- - 1 teaspoon of chopped parsley
- - 12 leaves of sage
- - 500 ml of vegetable stock
- - oil
- - salt
INSTRUCTIONS
- Saute on low heat in a saucepan the chopped onion and 6 sage leaves along with 4 tablespoons of olive oil for about ten minutes.
- Cut the pumpkin and the tofu into small and thin slices. Chop the mushrooms that you have soaked in a glass of lukewarm water.
- Add the ingredients to the pan, salt lightly and cook for 5 minutes over abundant medium heat; wet with well filtered soaking water of the mushrooms and let it absorb completely.
- Pour at this point the already previously warmed broth and continue cooking the pumpkin for another 20 minutes.
4 Cook until al dente, in the meantime, the pasta in plenty of lightly salted water. - Whisk the pumpkin sauce, finely, mix with chopped parsley and season the just drain the pasta with it. Decorate the pasta with the other fresh sage leaves and serve.
