Creamy and Cheesy Pumpkin Pasta is a comforting and flavorful first course, perfect for autumn. The risotto-style cooking enhances the creaminess of the pumpkin, which blends with the pasta to form a velvety and intense texture. The cheesy touch completes the dish with a delicious and comforting note. A simple recipe with surprising results, ideal for those who love warm and genuine flavors. If you love pumpkin first courses, try baked pasta with pumpkin, baked rice with pumpkin, pumpkin lasagna or chickpea and pumpkin soup.
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OTHER RECIPES WITH PUMPKIN
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Steam, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Creamy and Cheesy Pumpkin Pasta
- Half pumpkin
- 12 oz small pasta
- 2 tablespoons chopped celery, carrot, and onion
- 3 tablespoons extra virgin olive oil
- 1 quart vegetable broth
- to taste salt and pepper
- 3.5 oz Montasio cheese
- 1 tablespoon chopped parsley
Steps for Preparing Creamy and Cheesy Pumpkin Pasta
Start by thoroughly washing the pumpkin and cutting it into quarters. Remove seeds and internal fibers, then steam it until the flesh is tender. Once cooled, scoop out the flesh with a spoon and mash it coarsely with a fork: if some pieces remain whole, the final texture of the dish will be even more rustic and pleasant.
In a large saucepan, heat the oil and gently sauté the chopped celery, carrot, and onion. When golden, add the pumpkin flesh. Let it sauté for a couple of minutes, stirring well so that the pumpkin absorbs the flavors of the sautéed vegetables.
Add the small pasta directly into the saucepan with the pumpkin and mix well. Start cooking by gradually adding the boiling vegetable broth, one ladle at a time, just like making risotto. Stir often: this movement will help the pasta release starch, creating the magical creaminess.
When the pasta is almost cooked, turn off the heat. Add the Montasio chunks, pepper, and fresh parsley. Stir vigorously and let it rest for a couple of minutes with the lid on: the remaining heat will melt the cheese, creating a cheesy core. Serve with a drizzle of raw oil and, for those who desire, an extra grind of black pepper.
TIPS FOR A PERFECT RESULT
Choice of pumpkin: For this recipe, I recommend Delica or Mantovana: they have firm and sweet flesh that doesn’t completely fall apart, perfect for risotto-style cooking.
The broth is essential: Ensure the broth is always boiling when you add it to the pasta, otherwise, you’ll stop the cooking and the pasta will become sticky instead of creamy.
The cheese: If you can’t find Montasio, you can use fontina or a young asiago. The important thing is that it’s a cheese that melts easily to ensure the cheesy effect.
DELICIOUS VARIATIONS
Crispy touch: If you want to impress your guests, add a handful of crushed amaretti or toasted walnuts on top of each plate before serving. The sweet-salty contrast is fabulous!
Aromatic note: Replace parsley with chopped fresh sage or rosemary: pumpkin deeply loves these aromatic herbs.
STORAGE
In the refrigerator: It can be stored in an airtight container for a maximum of 1-2 days.
Freezing: I don’t recommend freezing the finished dish because the pasta would lose its texture. However, you can freeze the already steamed pumpkin flesh to have it ready to use!
TO CONCLUDE
I hope this Risotto-Style Pumpkin Pasta becomes one of your favorite dishes for cooler days! It’s a recipe that warms the heart and, in its simplicity, always brings great satisfaction at the table.
Which pasta shape do you prefer to use with pumpkin? And above all, are you on team ‘parsley’ or do you prefer another aromatic herb like sage? If you try to recreate it at home, don’t forget to take a photo and tag me on social media or use the blog’s hashtag!
If you liked the recipe, share it with your friends and remember to follow me to not miss future vegetarian ideas. Enjoy your meal!
FAQ – FREQUENTLY ASKED QUESTIONS
Can I use raw pumpkin?
Yes, but you will need to cut it into very small cubes and cook it longer in the sauté with a bit of broth before adding the pasta. The steaming method suggested in the recipe, however, guarantees superior sweetness.
What type of pasta is best to use?
All short pasta shapes for soups are suitable: ditalini, ditaloni rigati, or even small shells that collect the cream inside.
Can I prepare it in advance?
Risotto-style pasta is best when freshly made. If it should be left over, you can reheat it the next day by adding a splash of milk or broth to revive the creaminess.
