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Wholemeal penne with autumnal aromas


Wholemeal pasta is an excellent food not only for those who need to absorb more fibre, but for everyone and especially children and the elderly. It is appetising and has a particular aroma. It should always be eaten without tomato.


In a pan on a moderate heat brown the oil separately with the finely chopped garlic and celery. Add the mushrooms and leave to cook. Season with salt and pepper and the chopped parsley. Once the mushrooms are ready, sprinkle with flour and add the milk, making sure that all the ingredients are well blended and creamy. In another pan melt the butter and brown the diced pumpkin, then cover with water and leave to cook, reducing everything to a pulp once the pumpkin is cooked. Cook the pasta in plenty of boiling, salted water, drain well and sauté in the pan with the mushrooms. Add the brandy. Spoon the pumpkin purée on the bottom of the serving dish and then divide the sautéed pasta equally, having made sure that a part of the brandy has evaporated. Before serving, sprinkle with chopped hazelnuts.

Ingredients for 4 people
400 gr Penne
1 clove garlic
60 gr green celery
320 gr chanterelle mushrooms
40 gr butter
200 gr yellow pumpkin
50 gr whole milk
20 gr flour
20 gr chopped hazelnuts
2 cl brandy
chopped rosemary

Durum wheat semolina pasta

047 Penne

047 Penne
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g