Campanelle with Pumpkin-Sage Cream, Balsamic Mushrooms and Chestnut Pecorino Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 1 tablespoon olive oil, half of the shallot, 1 garlic clove, 6 sage leaves, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes, until the pumpkin is tender and lightly caramelized.

2. 2

   Meanwhile, make the crumble. In a small skillet over medium heat, melt the butter with 1/2 tablespoon olive oil. Add the breadcrumbs, chopped chestnuts, and half of the pecorino. Cook for 3 to 4 minutes, stirring, until crisp and golden. Set aside.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes without stirring too much so they brown well. Add the remaining shallot, the second minced garlic clove, 4 sage leaves sliced into strips, the balsamic vinegar, and a pinch of salt. Cook 2 more minutes until the balsamic coats the mushrooms. Keep warm.

4. 4

   Bring a large pot of generously salted water to a boil. Cook the campanelle according to package directions until al dente. Reserve 250 ml / 1 cup of the pasta water, then drain the pasta.

5. 5

   Transfer the roasted pumpkin, shallot, garlic, and sage from the tray to a blender or tall container. Add the cream, the remaining 30 g pecorino, the lemon zest, 1 tablespoon lemon juice, 60 ml / 1/4 cup water, and blend until smooth. If the sauce is too thick, add a little pasta water. Taste and adjust with more salt and black pepper if needed.

6. 6

   Return the pumpkin cream to the large skillet or a wide saucepan over low heat. Add the drained pasta and toss with 60 to 120 ml / 1/4 to 1/2 cup of the reserved pasta water until the sauce looks glossy and coats the pasta well.

7. 7

   Serve the pasta in shallow bowls. Spoon the balsamic mushrooms over the top and finish with the chestnut pecorino crumble. Add a few grinds of black pepper and, if desired, a little extra lemon zest before serving.