Fusilli with pumpkin, finferli mushrooms and speck

Author: Rosy Balzani - foodblogger


  • 300g Aliveris Fusilli
  • 200g pumpkin
  • 150g finferli mushrooms (or other mushrooms of your choice)
  • 100g diced speck
  • ½ teaspoon mild paprika
  • Parmesan to taste



30 Min.


Slice the pumpkin and put 4 or 5 slices aside; chop the remaining pumpkin and cook in two glasses of salted water. Once ready, add cooked mushrooms, diced speck, salt, spices of your choice (I chose mild paprika, thyme and ginger) and blend until creamy. Cook the mix on low heat for about ten minutes. The sauce for Aliveris Fusilli is now ready!

Boil Aliveris Fusilli in salted water for 10 minutes maximum; drain pasta and stir in a non-stick pan with the sauce, on high heat, for about two minutes.

This is a delicious, fragrant dish, with the healthy taste of soy germ. Garnish with the pumpkin slices you have previously put aside, after having baked them at 180° for 8 minutes along with some speck. These crispy ingredients will be scrumptious if combined with Parmesan cheese.