When I need comfort or a little treat, I make stars. In broth, risotto-style, they take me back to when I was a child and everything was so simple, or you always had someone to support and help you. In short, I have those kinds of days, and my stars in the pantry. I dedicate the stars with pumpkin and taleggio to all those who are struggling a bit and need a hug. Creamy, warm, and enveloping, they also warm your heart. An easy-to-prepare first course, a unique dish I would dare say. Delicious. If you love risotto-style pasta, try the risoni with peas.
Let’s get to work and prepare the stars with pumpkin and taleggio together.
OTHER RECIPES WITH PUMPKIN
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the preparation of pumpkin and taleggio stars
- Half pumpkin
- to taste salt and pepper
- 2 tablespoons extra virgin olive oil
- 4 cups vegetable broth
- 7 oz stars pasta
- 7 oz Taleggio cheese
- A few walnut halves
Tools
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- Casserole
- Baking Pans
Steps for preparing stars with pumpkin and taleggio
Wash the pumpkin, cut it in half, and remove the strings and seeds. Season with oil, salt, and pepper and bake at 355°F (ventilated) until the pumpkin is soft (about 30 minutes). You will need half, the fleshier part.
When the pumpkin is soft, scoop the flesh into a plate and mash it with a fork. Pour it into a saucepan with the hot broth. Bring to a boil and add the stars pasta. Adjust salt and pepper.
While the stars pasta is cooking, cut the Taleggio into pieces after removing the rind. When the stars are cooked, remove from heat and add the Taleggio. Stir and let rest for a couple of minutes. Serve, if desired, with coarsely chopped walnut halves.
Storage
Storage
You can store the stars with pumpkin in the fridge for two or three days
