Pasta with pumpkin and gorgonzola with pistachios a creamy and delicious first course. Finally, autumn has arrived and my beloved pumpkin is back! So let’s make way for lots of Pumpkin Recipes of all kinds, both savory and sweet, because pumpkin makes everything better, even leavened goods. The recipe I want to tell you about today is that of a very creamy and delicious first course with pumpkin as the protagonist. A soft pumpkin and gorgonzola cream sweetly envelops the pasta, making it special, and as an extra touch, the flavor and crunchiness of lots of chopped pistachios. A dish quite simple to prepare and so, so good that it will win you over at the first forkful. What do you think? Have I already made you want to prepare it? Let’s run to the kitchen and prepare together the Pasta with pumpkin and pistachio cream

AND ALSO DON’T MISS THESE RECIPES:

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

339.40 Kcal

calories per serving

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Energy 339.40 (Kcal)
Carbohydrates 29.01 (g) of which sugars 2.63 (g)
Proteins 10.61 (g)
Fat 20.49 (g) of which saturated 0.73 (g)of which unsaturated 2.23 (g)
Fibers 2.24 (g)
Sodium 510.97 (mg)

Indicative values for a portion of 200 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 for the Pumpkin Pasta

11.3 oz pasta (your preferred type)
3 cups pumpkin
7.1 oz gorgonzola and mascarpone
1 oz pistachios
to taste extra virgin olive oil
1 onion (medium)
to taste salt

How to Prepare Pasta with Pumpkin Cream

Clean the pumpkin by removing the skin, seeds, and inner filaments. Cut the pumpkin first into slices and then into small pieces.
Pour 2 tablespoons of oil into a pan, add the thinly sliced onion and diced pumpkin. Add a pinch of salt and cook over medium heat for 10-12 minutes, stirring occasionally with a wooden spoon.
While the pumpkin is cooking, cook the pasta, the type you have chosen, in plenty of salted water. When the pumpkin is cooked, simply mash it with a fork to have a delicious orange cream.
Drain the pasta and pour it directly into the pan with the pumpkin. Reserve a little cooking water. Mix well with a wooden spoon.
Add the gorgonzola in small pieces and the grated parmesan. Mix and, if necessary, add a few tablespoons of cooking water to make the dish creamier.
Finally, add the pistachios in small pieces, mix well, and serve the Pasta with pumpkin and gorgonzola.
See you tomorrow with a new recipe, a hug, Loredana