Pumpkin and Gorgonzola Pasta

Pumpkin and Gorgonzola pasta is a dish full of flavor and comfort, perfect for autumn evenings. Here’s how you can prepare it:

Ingredients

• 320 g of pasta (penne or rigatoni work well)
• 400 g of pumpkin (already cleaned)
• 200 g of sweet or spicy gorgonzola, depending on preference
• 1 small white onion
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Grated Parmesan (optional)
• A pinch of nutmeg (optional)

Preparation

1. Cut the pumpkin into cubes after peeling and removing the seeds.
2. Finely chop the onion and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the pumpkin cubes to the pan and cook over medium heat with a pinch of salt for about 15-20 minutes, until the pumpkin is soft. If necessary, add a little water to avoid sticking.
4. In the meantime, bring a pot of salted water to a boil and cook the pasta al dente.
5. When the pumpkin is soft, mash part of it with a fork to create a cream and leave some pieces whole for texture.
6. Cut the gorgonzola into cubes and add it to the pan with the pumpkin, letting it melt slowly, thereby creating a cream.
7. Drain the pasta al dente and transfer it to the pan with the pumpkin and gorgonzola cream, mixing well to blend everything together.
8. Adjust with salt and pepper and, if you like, add a pinch of nutmeg for an extra touch of flavor.
9. Serve hot, with a sprinkle of grated Parmesan if desired.

Curiosity

Gorgonzola is a raw milk cheese of Italian origin with a long history. It is a blue-veined cheese, i.e., with molds that create the characteristic green or blue veins. It is classified as PDO (Protected Designation of Origin) and its production is limited to certain areas of Piedmont and Lombardy. The combination of gorgonzola with the sweetness of the pumpkin creates a balance of flavors that satisfies the palate and warms with every bite.

Enjoy your meal!