The pasta with pumpkin and taleggio is a first course with an enveloping and tasty flavor, prepared with few and simple ingredients that create a dish reminiscent of autumn and good things.
I hope you like it and I look forward to your feedback on my Instagram profile @isaporidicasa!!!
OTHER RECIPES WITH PUMPKIN:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 PEOPLE
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz pasta
- 1.1 lbs Mantuan pumpkin (already cleaned, net of waste)
- 8.8 oz Taleggio cheese
- Half onion
- 2 sprigs rosemary
- salt
- pepper
- 3 tablespoons extra virgin olive oil
Tools
- Frying Pan
- Saucepan
Steps
Slice the onion thinly. Cut the pumpkin into cubes and place it in the saucepan with a drizzle of extra virgin olive oil and a sprig of rosemary, and sauté over high heat. Add a glass of water and cook covered with the lid until tender. Season with salt and pepper, remove the sprig of rosemary
Mash the pulp with the back of a spoon until you have a creamy consistency.
Add the taleggio cheese to the pumpkin cream and cook on low heat until you get a smooth cream.
Cook the pasta in plenty of salted water
When the pasta is cooked, drain it with a slotted spoon, place it in the pan with the sauce, toss over high heat, and serve immediately with a grind of black pepper. Enjoy your meal!
