Penne Rigate with Pumpkin Cream, Cheese Spread, and Mortadella is a dish that will surprise you with its taste. I usually don’t use cheese spreads in my dishes, but this time I wanted to try adding them to a pumpkin cream to dress the pasta. The result was amazing!
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz Pumpkin (cleaned)
- 1 broth cube (delicate broth cube, about 1 oz)
- 1 sprig Rosemary
- 2 pinches Fine salt
- 1 pinch Black pepper (ground)
- 1 onion (small)
- 1 clove Garlic
- 2 tbsps Olive oil
- 5 cheese spread (about 0.6 oz each)
- 1.4 oz Mortadella (piece)
- 10.5 oz Penne Rigate (bronze-cut)
- 2 tsps Coarse salt
- 2 tbsps Parmesan cheese (grated)
Preparation
Wash and clean the pumpkin, you will need 14 oz of pulp. In a blender, puree the pumpkin along with the mortadella, onion, rosemary, fine salt, and pepper.
Put the oil and the halved garlic in a pan, lightly sauté, and incorporate the pumpkin cream, add the broth cube, and two glasses of water.
Cook for about half an hour, add the cheese spread, and adjust the salt and pepper.
Blend everything again in the mixer until it becomes a smooth and homogeneous cream.
At this point, pour the mixture back into the pan and continue cooking over very low heat.
Fill a pot with plenty of water, once it boils, add salt and pasta. Drain with a slotted spoon two minutes before the cooking time and put the pasta directly into the pan with the sauce. Finish cooking, season with Parmesan, and serve hot.
If it is too dry, add pasta cooking water
Tips/Advice
You can replace the cheese spread with another type of cheese, either spreadable cheese or mascarpone which will give a more delicate flavor, or grated Emmental or aged toma which will give a more pronounced flavor.
If you liked Penne Rigate with Pumpkin Cream, Cheese Spread, and Mortadella you can try other recipes with pumpkin:
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