Pasta with pumpkin sauce and porcini mushrooms

Pasta with pumpkin sauce, mushrooms and hazelnuts

Pasta with pumpkin sauce and porcini mushrooms with crispy hazelnuts: a recipe that takes you directly into the autumn, with a traditional combination, one between pumpkin and mushrooms, enriched from raw ham and hazelnuts. I think I can say that autumn is my favorite season, especially for beautiful colors that savour the campaign. The brick and ocher tones, the reds, the bright orange, the yellows.

In this dish I wanted to recreate the autumn colors thanks to some of my favorite ingredients: the pumpkin, hazelnuts and mushrooms. Is’ an easy and tasty sauce, and if you omit the ham (that undoubtedly however gives him a boost) is also a vegetarian. Alternatively, you can use the coppata bacon. Is, if you like spice, add a pinch of nutmeg or mace, to make it more aromatic.

I suggest you use the pumpkin sauce and porcini mushrooms topping for short pasta, even with egg (come i garganelli), and sprinkle the dish abundantly Dop pecorino: will not regret the traditional sauce. With the same sauce, adding a slow bechamel, you could also prepare tasty lasagne. The choice is yours. Do not forget to have a look, since we are in the right season, all my RECIPES WITH PUMPKIN and myRECIPES WITH MUSHROOMS. And now good day!


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  • 600 grams of pumpkin clean
  • 300 grams of fresh porcini mushrooms
  • 100 ml of white wine
  • a teaspoon of flour
  • 60 grams of toasted hazelnuts
  • half a red onion (or your favourite)
  • 100 grams of ham, in a single slice
  • extra virgin olive oil, to taste
  • salt and pepper, to taste
  • fresh rosemary and Sage, to taste
  • 320 grams of pasta, preferably short pasta
  • Pdo pecorino cheese as required


To prepare the pumpkin ragout, porcini mushrooms, hazelnuts and ham you have to finely chop the onion, Cut the pumpkin into slices and then into small cubes. Finely chop the ham. Cut into pieces not too small mushrooms. Finely chop the Rosemary and Sage.

Pour into a large saucepan the extra virgin olive oil, Add the onion and let it dry over low heat, then add the ham and squash and sauté for two minutes, until golden brown. At this point, add the pumpkin and ham flour, mix well, saute another minute and deglaze with white wine. Season with salt, pepper, combine the chopped herbs and cook covered over medium heat until the squash will not be tender and the sauce well reduced. Add the mushrooms and the rest of the herbs, then adjust salt if necessary. Cook for a few minutes, so leave the still considerable mushrooms.

Boil the pasta in salted water. Drain al dente and toss in pan with the pumpkin sauce, porcini mushrooms, hazelnuts and ham, then stir in the cheese and garnish with toasted hazelnuts.

Serve the pasta with pumpkin sauce, porcini mushrooms, hazelnuts and ham garnishing the dish with a few hazelnuts, Another little cheese and a sprig of Rosemary or Sage leaves. Bon appétit!

THE PAIRING: We suggest a white wine, fruit scents, with a great flavor and minerality, that comes from vineyards cultivated in the municipality of Messina. We suggest “White houses", produced on the estate Ithout The Jaws, zibibbo grapes harvested in August after a careful selection of grapes. The wine is aged for three months in barrel and bottle aging continues.

Pasta with pumpkin sauce and porcini mushrooms
Pasta with pumpkin sauce and porcini mushrooms

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Ilaria October 21, 2016 at 15:17

Hi Ada, What can I use instead of mushrooms? In addition, almonds instead of hazelnuts? As always, Thank you!

Ada Parisi October 21, 2016 at 15:22

Hi Alex! Almonds are just fine, instead of the mushrooms a little’ If you like the taste slightly bitter radicchio in contrast with the sweetness of pumpkin. A dear greeting. ADA

Ilaria October 21, 2016 at 15:34

Thanks! A hug

Ada Parisi October 21, 2016 at 15:59

to you!

Ilaria October 22, 2016 at 14:50

Made! A big hit! Radicchio instead of mushrooms, came perfect, exquisite! You're a genius!

Ada Parisi October 23, 2016 at 14:14

Thanks, glad you liked. A hug. ADA

Anna October 23, 2015 at 11:27

really great and also easy to redo

Ada Parisi October 23, 2015 at 12:12

Thank You Anna! You make me happy! A hug, ADA


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