Creamy Pumpkin and Gorgonzola Spaghetti

The creamy pumpkin and gorgonzola spaghetti is a richly flavored autumnal dish that pairs the sweetness of pumpkin with the strong taste of gorgonzola. Here is a recipe you can follow:

Ingredients

• 320 g of spaghetti
• 300 g of cleaned pumpkin
• 200 g of sweet gorgonzola
• 1 shallot
• Vegetable broth as needed
• Extra virgin olive oil
• Salt and pepper as needed
• Chopped walnuts for garnish (optional)
• Sage leaves for garnish (optional)

Preparation

1. Start by cutting the pumpkin into cubes and thinly slicing the shallot.
2. In a large pan, sauté the shallot in a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the pumpkin cubes to the pan and sauté for a few minutes. Then pour in some vegetable broth and let it cook covered until the pumpkin softens.
4. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente.
5. Once the pumpkin is cooked, blend it with an immersion blender until you get a smooth cream. If necessary, add a little broth to reach the desired consistency.
6. Add the gorgonzola cheese in pieces to the pumpkin cream and stir until it completely melts into the sauce.
7. Drain the spaghetti and pour them into the pan with the pumpkin and gorgonzola sauce. Toss everything together for a few minutes, adjusting the seasoning with salt and pepper.
8. Serve the spaghetti hot, garnishing with chopped walnuts and sage leaves to taste.

Trivia

The dish lends itself to numerous variations: you can use other types of creamy cheese if you don’t have gorgonzola or add diced speck for an extra touch of savoriness. Moreover, pumpkin is a very versatile ingredient that can be used in many culinary preparations, from cream for first courses to sweets, thanks to its sweet taste and soft texture when cooked.