09/09/2022
1Fry finely chopped champignons in vegetable oil until golden brown, add finely chopped garlic and fry it together with mushrooms, stirring, until a strong garlic smell. Add finely chopped parsley, stir and remove from heat.
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Ceramic Knife
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2 In a deep saucepan, melt the butter and fry the finely chopped pumpkin pulp on it, salt, pepper and fry for another five minutes, stirring constantly. Then pour in the broth, mix and cook for another ten minutes, then add sour cream, grated parmesan (25 g), mushrooms with garlic, mix, reduce the heat to a minimum and cook for another ten minutes, stirring occasionally.
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Saucepan
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3 In a large saucepan, cook the noodles in salted water until al dente. Mix it with pumpkin-mushroom sauce and serve sprinkled with freshly grated parmesan.
