The cheesy pumpkin pasta is a simple and at the same time very scenic recipe, perfect to bring to the table to impress with taste. It is a creamy, enveloping and tasty first course, combining the delicacy of the pumpkin with the deliciousness of the melted provola cheese.
The peculiarity of this preparation is precisely the presentation: the pasta is served inside the pumpkin itself, previously cooked whole in an air fryer or oven, creating a natural and suggestive container.
An original idea and tasty way to reinterpret the classic pumpkin pasta in a new way, but with few steps. You can cook the pumpkin in an air fryer to speed up the process, or opt for oven baking: you will find both detailed instructions in the procedure.
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CHECK OUT THESE EASY AND TASTY FIRST COURSE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 pumpkin (hokkaido or delica)
- 2.8 oz smoked provola
- 7 oz fresh trofie pasta
- to taste salt
- 1.4 oz gorgonzola
- to taste extra virgin olive oil
- to taste rosemary
Tools
- Air Fryer
Steps
First, thoroughly wash the Hokkaido pumpkin, then with a knife cut the top to obtain a lid to use as a decorative cover. Remove the internal seeds using a spoon and, once emptied, season the inside of the pumpkin with a drizzle of extra virgin olive oil, a pinch of salt and some sprigs of rosemary. Place the pumpkin in the air fryer and cook it at 356°F for about 25-30 minutes, ensuring it’s well softened inside. Also cook the lid, but for a slightly shorter time (about 15-20 minutes in total, removing it 10 minutes earlier than the pumpkin body). Alternatively, you can bake the pumpkin in the oven at 374°F for about 40 minutes.
Once ready, let it cool for a few minutes, then with a spoon scoop out some of the pulp, being careful not to empty it completely to prevent it from breaking: some thickness must remain to contain the pasta without giving way.
Transfer the pulp into a tall container and add a few tablespoons of water (adjusting based on consistency) and a pinch of salt, then blend everything with an immersion blender until you obtain a smooth and velvety cream.
Meanwhile, bring a pot of salted water to a boil and cook the pasta: I used fresh trofie, perfect for retaining the sauce, but any other type of pasta will do. In a large pan, pour the pumpkin cream, add a ladle of pasta cooking water and the gorgonzola. Stir until it melts completely, then add the pasta drained slightly al dente. Continue stirring to develop flavor, adding more cooking water if necessary, until achieving a creamy consistency.
Finally, add the grated provola and stir to blend.
At this point, transfer the hot and melty pasta inside the cooked pumpkin, close with the lid and serve immediately: the scenic effect is guaranteed and the pasta will stay hot and cheesy until served. Enjoy your meal!
Tips for you
– For this recipe, we used Hokkaido pumpkin, perfect because it doesn’t need peeling and has flavorful, firm flesh. However, you can also use other small, round varieties, as long as they hold up well to cooking.
– If you prefer a milder taste, you can replace the gorgonzola with robiola, stracchino, or philadelphia.
– The pumpkin can be baked in a static oven at 374°F for about 40 minutes, or until tender.
– For even creamier pasta, we recommend not letting it dry out too much in the pan and adding cooking water little by little until reaching the desired consistency.
– You can prepare the pumpkin cream in advance and store it in the fridge for 2 days tightly sealed.
– Finally, when serving, you can add a sprinkle of black pepper or some fresh rosemary leaves for an extra aromatic touch.
– I used the vertical XL Ninja air fryer to cook the pumpkin: you can see it here.
Don’t miss the latest recipe of 👉 crispy chicken with sweet and sour sauce: chicken made this way will be one of the tastiest and most delicious you’ll ever eat!
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