This recipe can be made with two kinds of pasta. Normal pasta and squash pasta. I looove normal pasta, but it has a tendency to make me really bloated so I try to keep from it, so normally I make this recipe with the squash pasta.
2 big squash (around 800 grams)
400 grams of mushrooms
1 big onion
2 garlic cloves
3 tablespoon olive oil
400 ml of cream
Turn the squash into pasta using a vegetable pasta tool.
(If using normal pasta, put them to boil after the instructions on the pack)
Slice the onions and mushrooms. Chop the garlic. Fry the onions until soft in 1 tablespoon of oil. Add the garlic and mushrooms and fry a few minutes.
Add the cream and vegetable boullion and let simmer at low heat until the sauce thicken.
While waiting for that you quickly fry the squash in some oil. Then toss them with oregano.
Add salt and pepper as needed to the sauce and serve hot with a side of salad.
Have a great day.