Pasta with pumpkin and ricotta a creamy and easy-to-make first course, perfect for any occasion, even the most important ones. I also added sautéed mixed mushrooms that make the pasta even more flavorful. The pumpkin and ricotta pasta is creamy and has a delicate flavor thanks to the ricotta. I cooked the pumpkin in a pan; alternatively, you can bake the pumpkin in a static oven at 356°F for 20 minutes. Now let’s see how to make the pasta with pumpkin and ricotta and if you try it, let me know. Barbara
I recommend trying these recipes with pumpkin and mushrooms as well:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz pasta
- 14 oz pumpkin
- 3.5 oz ricotta
- 14 oz mixed mushrooms (sautéed)
- 1.75 oz onion
- 0.85 cups vegetable broth
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
How to prepare Pasta with pumpkin and ricotta
Let’s start preparing the Pasta with ricotta and pumpkin, pour finely chopped onion into a pan with extra virgin olive oil,
the pumpkin in pieces,
some salt,
and vegetable broth little by little when the pumpkin needs it.
Cook the onion for about 20 minutes, then add some parsley
and when it’s cooked, mash it with a fork.
Add the ricotta and mix well,
and add the sautéed mixed mushrooms with garlic and parsley.
Cook the pasta al dente,
when it’s cooked, pour it into the pan with the sauce,
add a little pasta cooking water to make it creamy, mix well and if you like, add some grated cheese.
Before serving the pasta, add some parsley, serve it hot
How to store Pasta with pumpkin and ricotta
Store it in the refrigerator for 2/3 days
