I still have some pumpkins to use, so today I decided to prepare pumpkin pasta with gorgonzola fondue for lunch. It’s an ideal first course in the cold season. It is very easy to prepare even for beginners in the kitchen. Below I leave you other sweet and savory recipes always with pumpkin, all worth trying.
Other pumpkin recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove, Slow heat
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Pumpkin Pasta with Gorgonzola Fondue
- 10.5 oz pumpkin
- 6.3 oz pasta (short)
- 4.2 oz gorgonzola
- 0.4 cup fresh liquid cream
- 1.75 oz grated parmesan
- 2 tbsp extra virgin olive oil
- 1 onion (small)
- 1 clove garlic
- to taste salt (+ pepper)
Tools for Pumpkin Pasta with Gorgonzola Fondue
- Hand Blender
- Frying Pan
Steps for Pumpkin Pasta with Gorgonzola Fondue
Peel and cut the pumpkin into small cubes. In a frying pan add a drizzle of oil, the pumpkin, chopped onion, crushed garlic clove, salt, and black pepper. Slightly sauté, then cover with a ladle of water and let it cook until the pumpkin is softened. When ready, transfer it into a container, remove the garlic clove, and blend with a hand blender until you get a cream.
Pour the obtained cream back into the same pan. Now prepare the fondue: heat the cream in a small pot and add the gorgonzola in pieces and the parmesan. Melt over low heat until you get a cream.
Drain the pasta al dente into the pan with the pumpkin cream, mix, then serve with the gorgonzola fondue on top.
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