For Sauce
(Shiitake mushrooms)
(Shimeji mushrooms)
Dried porcini mushrooms 10g
Unsalted butter 1 tablespoon
Onion 1/4
Heavy cream 120cc
Milk 50cc
Salt, pepper

For Garnishes
Red, green and yellow bell peppers
Parsley
Cherry tomatoes

1. Skin the pumpkin and potatoes, place them in separate vacuum-pack cooking bags and vacuum pack. Heat them in a steam convection oven at 93℃. Without opening the bags, mash the pumpkin and potatoes while hot using a rolling pin.

2. Remove the contents from the bags and place in a bowl. Add the flour,egg yolk and Parmesan cheese and mix all the ingredients together.

3. Season 2. with salt and pepper.

4. Form 3. into cylindrical shapes with a diameter of approx. 3cm on a board. Then, cut into bite-sized pieces using a spatula.

5. Press each piece flat with your thumb to form pasta.

6. Boil in salted water.

1. Roughly mince the onion. Slice the shiitake mushrooms, and separate the shimeji mushrooms. Steep the porcini in tepid water and dry. Cut the bell peppers into small square pieces and dip them in boiling water briefly.

2. Heat the butter in a pan and fry the mushrooms. Add the onion and continue frying for a short time.

3. Add the heavy cream to the pan and season with salt and pepper. If the sauce is too thick add some milk.

4. To serve, place the pasta and sauce in a dish and garnish with the cherry tomatoes, parsley and bell peppers.