Penne with Pumpkin, Gorgonzola, and Walnuts: the combination of pumpkin, gorgonzola, and walnuts is a classic of autumn and winter cuisine: the sweetness of the pumpkin perfectly balances the bold taste of gorgonzola, while the walnuts add an essential crunchy note.
When the days get shorter and the air becomes crisp, there’s nothing more comforting than a creamy, enveloping first course rich in contrasts. Today I’ll take you to the kitchen to prepare a seasonal classic: pasta with pumpkin cream, gorgonzola, and walnuts, the symbol of gourmet “comfort food”: the velvety sweetness of the pumpkin marries the bold character of gorgonzola, while the crunchiness of toasted walnuts closes the circle in an irresistible texture contrast.
A little extra tip:
For a result worthy of a true chef, try toasting the walnut kernels in a dry pan for a couple of minutes before adding them: they will release a toasted aroma that pairs divinely with the creaminess of the gorgonzola.
For this recipe, we will use Mantovana or Delica pumpkin for its firm and sweet flesh, which contrasts divinely with the spicy or sweet character of gorgonzola.
Are you ready to get cooking? Find all the steps below.
Other pumpkin recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Penne with Pumpkin, Gorgonzola, and Walnuts
- 14 oz penne rigate (recommended short formats like paccheri, trofie, or rigatoni)
- 1.1 lbs pumpkin (cleaned pulp)
- 5.3 oz gorgonzola (sweet or spicy depending on taste)
- 2.1 oz walnut kernels (chopped)
- 1 clove garlic
- rosemary
- salt (+ pepper)
- extra virgin olive oil
- 0.4 cups milk
Tools for Penne with Pumpkin, Gorgonzola, and Walnuts
- Pot
- Cutting Board
Steps for Penne with Pumpkin, Gorgonzola, and Walnuts
Why you’ll love this recipe:
Speed: while the water for the pasta boils, the sauce is already ready.
Flavor balance: this isn’t your usual pasta with pumpkin; here the gorgonzola (sweet or spicy, your choice) transforms the dish into a restaurant experience.
Cooking the pumpkin: in a large pan, brown the garlic with the oil and rosemary. Add the diced pumpkin and cook until tender (you can add a ladle of warm water if necessary).
Toasting the walnuts: in a separate small pan, toast the roughly chopped walnut kernels for 3-4 minutes.
Preparing the sauce: while the pasta cooks, in a pan, pour the blended pumpkin, add the cubed gorgonzola and milk. Stir until the cheese has melted, creating a homogeneous cream.
Mixing: drain the pasta al dente directly into the pan with the pumpkin and gorgonzola sauce. Toss over high heat for a minute, adding cooking water if the cream is too thick.
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Final touch: turn off the heat. Plate and garnish with toasted walnuts, a sprinkle of black pepper (optional), and, if you like, grated parmesan cheese.
Quick alternatives:
Risotto: you can follow the same procedure using rice instead of pasta, mixing at the end with gorgonzola and walnuts.
Baked pumpkin: if you prefer a side dish or appetizer, slice the pumpkin, bake at 356°F for 20 minutes, then add chunks of gorgonzola and walnuts on top of the slices and put back in the oven for another 5 minutes.
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