As the leaves begin to fall and the air turns crisp, there’s nothing quite like a comforting bowl of pasta to warm your soul! This restaurant-quality pasta brings all the cozy vibes home, featuring seasonal pumpkin paired with the creamy goodness of gorgonzola dolce. Imagine the rich aroma of butter, toasted nuts, and fresh sage wafting through your kitchen, setting the perfect backdrop for a cozy and relaxing dinner.

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I’m switching things up with an original twist on cooking pasta—the “risotto-style” method. This means you’ll gradually stir salted water into the pasta while it’s boiling, letting it soak up all that delicious pumpkin flavor. The effect? A wonderfully creamy texture similar to traditional risotto that’ll have everyone asking for seconds. And don’t forget the crunchy toppings of toasted walnuts and crispy sage leaves for that extra pop!

This dish is perfect for cozy nights in or impressing friends and family at dinner. So grab your ingredients and get ready to whip up a bowl of autumn comfort that’s super easy to make right in your kitchen!

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Ingredient Notes for Risotto-Style Pumpkin Pasta

Displayed elegantly are the ingredients for a risotto-style pumpkin pasta dish: grated Parmigiano, orecchiette, olive oil, diced pumpkin, gorgonzola cheese, walnuts, sage and rosemary sprigs, garlic cloves, and butter with salt and pepper. Each ingredient specifies its quantity.

Pasta Shape: You can use any small pasta shape, ideally not long or too large. For better flavor absorption, I recommend a smaller pasta format that allows it to absorb aromas through “risotto-style” cooking.
Cheese: I used Gorgonzola Dolce, but you can substitute it with a soft white cheese like Brie or Camembert. Don’t worry; the rind will melt too, either way.
Pumpkin: You can easily swap pumpkin for other winter squashes, such as butternut squash.
Sage: Fresh parsley can be used as a substitute for sage.
Walnuts: While you can use any other type of nuts, walnuts complement the flavor particularly well.
Canned Pumpkin: You can use canned pumpkin purée. Simmer it in a saucepan with garlic, rosemary, salt, and pepper for about 20 minutes on low heat. Discard the rosemary and mash the garlic with a fork.

Gluten-Free Option

You can use gluten-free pasta. Additionally, consider using pasta made from chickpeas or lentils to increase protein content and make the dish more nutritious.

Large Scale Option

It’s important to note that I cook the pumpkin right in the pan for efficiency, considering I’m preparing a small portion for two. If you’re making a larger batch, I highly recommend baking the pumpkin in the oven instead.

Storage

You can roast and blend extra pumpkin, then portion it and store it in the freezer. When ready to use, simply reheat and add Gorgonzola and pasta.

A plate of pumpkin pasta in an orange sauce is topped with chopped herbs and crumbled walnuts. Fresh rosemary and sage sprigs lie beside the plate on a pristine white surface, adding a touch of elegance to the dish.

Cozy Autumn Pumpkin & Gorgonzola Pasta

Lyna

This creamy, restaurant-quality pasta is made with seasonal pumpkin and Gorgonzola Dolce and is cooked "risotto-style," so the pasta soaks up all that yummy goodness for a rich and comforting texture. Top it off with crunchy toasted walnuts and crispy sage, and you've got the perfect meal for those cozy evenings at home to bring warmth and deliciousness to your dinner table!

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Prep Time 20

Cook Time 40

Course Main Course

Cuisine Italian

Servings 2 servings

Ingredients

5.6 oz Dry Orecchiette Pasta (160 g) or 8 oz (240g) if using fresh pasta
2 ¼ cups Pumpkin, cubed (500 g)
1 cup Gorgonzola Dolce (150 g)
⅓ cup Parmigiano Reggiano (DOP), grated (40 g)
2 tbsp Extra Virgin Olive Oil to taste
2 tsp Butter
3-4 cloves Garlic
2 sprigs Rosemary
2 tbsp Sage Leaves finely chopped
2 tbsp Walnuts chopped
Salt&Black Pepper to taste

Instructions

Cook the pumpkin: Heat 1-2 tablespoons of olive oil in a pan. Add the peeled garlic cloves, rosemary sprigs, and cubed pumpkin. Cover and simmer over medium heat, seasoning with salt and pepper. Cook for an additional 10-15 minutes, until the pumpkin is soft and can be easily mashed with a fork.
Mash the pumpkin: Remove rosemary springs and use a fork or an immersion blender to mash the pumpkin into a smooth purée.
Cook the pasta: Add dry pasta and a ladle of hot water to the pan with the mashed pumpkin. Return to heat and cook until the pasta is al dente, adding water and salt as needed during cooking.
Prepare the toppings: While the pasta cooks, chop the walnuts and sage leaves.
In a small pan, heat 1 teaspoon of butter and quickly sauté the sage until crispy. Remove the sage and set it aside along with the butter for serving.
In the same pan, lightly toast the walnuts until fragrant.
Combine and finish: When the pasta is almost ready, cut the Gorgonzola into cubes and add it to the pan, along with the grated Parmigiano Reggiano. Stir until everything is well combined and the cheese has melted.
Add grated Parmigiano Reggiano. Stir until everything is well combined and the cheese has melted.
Serve: Plate the pasta and top with the toasted walnuts, crispy sage, and freshly ground black pepper.

Video

Keyword gorgonzola pasta, pumpkin pasta, Risotto-style pasta

There’s something truly magical about a dish that captures the essence of a season, and this risotto-style pumpkin pasta does just that. It’s not just a meal; it’s a way to savor the warmth and flavors of fall, bringing everyone together around the table. Whether you’re enjoying it on a quiet evening or serving it at a gathering, this pasta is sure to become a favorite in your recipe collection. So why not give it a try?

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If you enjoyed the recipe, leave a comment below as a motivation for me to post more seasonal recipes.

Cozy Autumn Recipe: Risotto-style Pumpkin & Gorgonzola Pasta