Cozy Autumn Pumpkin & Gorgonzola Pasta
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!
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.
