Pasta with pumpkin cream, provolone, and walnuts: Why this recipe will conquer your table
The secret to perfect creaminess
If you’re looking for a first course that tastes of home, warmth, and autumn, the pasta with pumpkin cream, provolone, and walnuts is the ultimate answer. This recipe is not just a meal, but a sensory experience that plays on contrasts of textures and flavors masterfully balanced. The velvety sweetness of the pumpkin, previously roasted in the oven to enhance its natural sugars, pairs with the smoky, stringy note of the provolone, while the walnut kernels add that crunchy touch that elevates the dish to a gourmet level.
It’s the ideal solution for a romantic dinner, but also for a Sunday family lunch, as it manages to please both adults and children thanks to its incredible enveloping nature. Preparing this delicacy means bringing the colors of the forest and the scent of the cold seasons to the table, transforming simple ingredients into an irresistible masterpiece of taste.
To make your pasta with pumpkin cream, provolone, and walnuts truly unforgettable, the choice of raw material is essential. We recommend using a Mantovana or Delica pumpkin: their firm, low-water pulp guarantees a dense creaminess without being watery. Remember that cooking is love, but also precision: draining the pasta al dente and finishing the cooking directly in the pan with the sauce will allow the starches to bind perfectly to the cream, ensuring a glossy and homogeneous result, just like in the best restaurants
Below are other pumpkin recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 548.73 (Kcal)
- Carbohydrates 40.83 (g) of which sugars 6.81 (g)
- Proteins 23.73 (g)
- Fat 32.86 (g) of which saturated 9.90 (g)of which unsaturated 4.85 (g)
- Fibers 2.98 (g)
- Sodium 951.41 (mg)
Indicative values for a portion of 680 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 13 oz pasta (penne or fusilli)
- 1.3 lbs pumpkin (cleaned)
- 2/3 cup heavy cream
- 5 oz provolone (sweet or smoked)
- 1.8 oz walnut kernels
- 1.8 oz grated Grana Padano
- 1/2 yellow onion (small)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- Pan Lagostina Ramata Non-Stick Aluminum Pan Ø 9.5 inches with Copper Effect Exterior, Pot with Thermo-Signal Cooking Indicator, Titanium Easy Coating, Bakelite Handles
Steps for pasta with pumpkin cream, provolone, and walnuts
Cooking the pumpkin: Cut the pumpkin into cubes and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 392°F for about 30 minutes until tender.
The sauce: In a large pan, sauté the finely chopped onion with a drizzle of oil. Add the oven-cooked pumpkin flesh and mash it slightly with a fork (or blend it if you prefer a smoother texture).
The cream: Add the cream and grated Grana Padano cheese. Mix well over low heat, adjust with salt and pepper, and let it infuse for a few minutes.
The pasta: Cook the pasta in plenty of salted water. Drain it al dente, reserving a ladle of the cooking water.
Tossing: Sauté the pasta in the pan with the pumpkin cream, adding the reserved water if necessary.
Final touch: Five minutes before serving, add the diced provolone and coarsely chopped walnuts. Mix until the provolone begins to melt, and serve immediately.
Tips, notes, and variations for Pasta with pumpkin cream, provolone, and walnuts
Light Version: You can replace the cream with light spreadable cheese or simply with some pasta cooking water and more blended pumpkin.
Crunchy Version: Try toasting the walnuts in a pan for a couple of minutes before adding them: the aroma will be even more intense.
Gluten-Free: Use corn or rice pasta to make the recipe suitable for celiacs.
FAQ (Questions and Answers)
Can I prepare the pumpkin cream in advance?
Absolutely yes! You can prepare the cream even the day before and store it in the refrigerator. When ready to use, heat it in a pan with a splash of water or milk before tossing with the pasta.
Which pasta goes best with pumpkin cream?
Short and ridged shapes are ideal. Penne rigate, fusilli, or rigatoni hold the cream perfectly and accommodate the walnut and provolone pieces well.
