Tagliatelle with pumpkin and gorgonzola, an extremely creamy and easy-to-make autumn dish.
In this recipe, to shorten the preparation time, we will blanch the pumpkin in the pasta water for just 5 minutes and then proceed with easy and quick steps to arrive at a really creamy and tasty dish.
For this recipe, I will also use Butternut squash, one of the most versatile and easiest to use, thanks to its thin skin and firm flesh.
Below, I leave the complete recipe for classic homemade tagliatelle or with some different flours.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs egg tagliatelle
- 1.1 lbs butternut squash (net of waste)
- 1.5 tsp coarse salt (for the water)
- 2 ladles water (from pasta cooking)
- 2 tbsp butter
- 6.3 oz gorgonzola
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Colander
- 1 Blender
- 1 Pitcher
- 1 Wok
Steps
To make Tagliatelle with Pumpkin and Gorgonzola, first clean the pumpkin.
Cut it into slices at least 1.25 inches thick and remove the skin.
Then cut it into cubes, not too small.
Blanch them for 5 minutes in plenty of salted water and remove with a slotted spoon, placing them in a bowl.
Cook the pasta in the same water and drain it al dente.
Set aside two ladles of the cooking water.
In a large wok, melt the butter with the gorgonzola, thinning it with the two ladles of hot water.
Add the previously blanched pumpkin and let it soften for 10 minutes.
Take two-thirds of the mixture and place them in a pitcher.
Blend until smooth and homogeneous.
Pour the pasta into the wok, add the cream, turn off the heat, and mix well before serving.
For an extra touch, add a sprinkle of freshly chopped parsley and pepper and serve hot.
