Today’s recipe for a first course: creamy pasta with pumpkin and crescenza.

At this time of year, a lovely pumpkin is never missing in my house, my favorite is the Delica. Sweet and just right, delicate, perfect for making many recipes, whether sweet or savory. Moreover, nothing is wasted from the delica pumpkin, its cooked peel is edible, and the seeds can be toasted for tasty snacks to munch on.

Today I paired my pumpkin with excellent crescenza, a soft cheese with a very short maturation period and a slightly tangy flavor that goes perfectly with pumpkin. Together they’ve created the sauce for some excellent bronze-drawn linguine. Needless to say, they were loved by young and old!

During the time it takes for the water to boil and the pasta to cook, we’ll make a mouth-watering creamy sauce, so we’ll be able to serve a delicious and exquisite first course in no time.

Let’s see together, step by step, how to make this recipe.

Difficulty: Very easy
Cost: Very economical
Preparation time: 12 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for Pumpkin and Crescenza Linguine

Below you will find the links to the ingredients used

14 oz pasta (bronze-drawn linguine)
1/2 onion
2 oz olive oil
3 cups delica pumpkin (cleaned)
9 oz crescenza
to taste fine salt
to taste pepper

Tools

Below you will find the links to some tools used to make the recipe

1 Scale
1 Cutting board
1 Knife
1 Wok

Let’s Start!

Cut the pumpkin in half and remove the internal filaments and seeds (remember not to throw them away as they can be toasted), then cut into slices of about one inch to one and a half inches from which we’ll remove the peel and cut into small cubes.
In the meantime, bring the water to a boil to cook the pasta, mine takes 11 minutes to cook.
In a high-edged pan or wok, place the oil and finely chopped onion and let it sauté slightly, then add the pumpkin cut into small cubes, lightly salt and pepper, and let it cook until it becomes soft. If necessary, add a ladle of pasta cooking water.
When the pumpkin is cooked, mash some of the pumpkin with a fork (you can blend it with an immersion blender if you wish), then add the crescenza with the heat off and mix, adding a little pasta water to obtain the cream. Drain the pasta very al dente into the pan with the sauce and let it cook for a couple more minutes, adding a little water if it seems not creamy enough.
Mix well without letting it thicken too much, and our creamy pasta with pumpkin and crescenza is ready to be enjoyed hot. Before finishing it, take a picture and post it on social media tagging me (a curly cook who messes around) and let me know what pasta shape you chose.
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