The pasta with pumpkin and stracchino is a rich and tasty vegetarian first course. I cooked the pumpkin in a pan, then added the pasta and finally the stracchino; the result was a dish with a creamy and delicate sauce. Easy and quick to prepare, pasta with pumpkin and stracchino will brighten your autumn meals.

For other tasty recipes I recommend the collection First courses with pumpkin

Try also:
Pasta with stracchino, walnuts and sundried tomatoes
Pasta with stracchino and peas
Trofie with speck and stracchino
Baked stuffed conchiglioni

Ingredients

Preparation

To make pasta with pumpkin and stracchino, sauté the chopped onion in a pan with a drizzle of extra virgin olive oil and the chopped chili pepper.
Wash the pumpkin, remove the skin and clean it by removing the seeds and fibrous strands. Cut the pumpkin flesh into cubes and add it to the onion and chili.
Add the rosemary and a cup of hot water, season with salt and cook for about fifteen minutes; if the water evaporates, add another cup. When the pumpkin is cooked, mash it with a fork.
Cook the pasta in plenty of boiling salted water; once cooked (preferably al dente) drain it, pour it into the pan with the pumpkin and toss for a few minutes.
Remove the pan from the heat and add the stracchino, cut into cubes, to the pasta. Mix everything together and serve. Enjoy!
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