Casarecce with pumpkin and crescenza cheese is a creamy first course that will make you lick your lips 😀
It’s been a while since I last published a pumpkin recipe, although I often cook it, so here I am with this dish 🙂
This year I’ve only used it in savory pies and meatloaves, and today I finally cooked it with pasta.
Pumpkin is a delicious vegetable with low carbohydrate content, low in sugars, and rich in vitamins and minerals.
In this first course, besides pumpkin, I’ve also added some soft cheese like crescenza.
If you don’t have crescenza, you can use gorgonzola or stracchino or any other soft cheese.
So if you love pumpkin, this is a dish to try 😉
P.S.: Besides this first course, I suggest other pumpkin first courses like :
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 465.80 (Kcal)
- Carbohydrates 67.24 (g) of which sugars 6.16 (g)
- Proteins 20.10 (g)
- Fat 15.07 (g) of which saturated 0.60 (g)of which unsaturated 0.79 (g)
- Fibers 1.99 (g)
- Sodium 470.14 (mg)
Indicative values for a portion of 100 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 Casarecce with Pumpkin and Crescenza
- 11 oz casarecce
- 1.1 lbs pumpkin
- 7 oz crescenza cheese
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Pan
- 1 Pot
- 1 Knife
- 1 Fork
- 1 Ladle
Steps for Casarecce with Pumpkin and Crescenza
Peel the pumpkin and remove the seeds and inner fibers. Cut it into small pieces and cook it in a pan with a little water for about 15 – 20 minutes.
Mash or blend it while leaving it in the pan, season it with a tablespoon of oil and salt to taste.
Bring a pot of salted water to a boil, cook the pasta al dente, and set aside some cooking water.
Drain the pasta and add it to the pan with the pumpkin, add the crescenza cheese and the cooking water.
Turn the heat back on and mix everything.
Once the cheese has completely melted, turn off the heat and immediately serve the casarecce with pumpkin and crescenza on individual plates.
Enjoy your meal and see you for the next recipe!!!
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