In a large saute pan over a medium heat, add olive oil and garlic. Once garlic begins to brown slightly, add porcini mushrooms
and allow to brown with the garlic. Once mushrooms and garlic are golden brown, add calabaza and cavatelli and toss with garlic and mushrooms until all ingredients are mixed together and hot. Add chicken stock
and reduce until 1/3 of the original liquid remains. Add remaining ingredients and toss until well incorporated. Adjust seasoning as desired and serve in pasta dish.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.