Spaghetti with pumpkin cream, gorgonzola and walnuts
19 / 10 / 22
October is the month when pumpkin season finally begins, so we are featuring a tasty first course made with this seasonal vegetable.
Ingredients for 4
320 g Spaghetti n.5 Sgambaro
400 g clean pumpkin pulp
40 g grated parmesan cheese
150 g gorgonzola
60 g shelled walnuts
salt and pepper
extra virgin olive oil
In a pan, drizzle extra virgin olive oil, add the chopped onion and brown for a few minutes. Add the chopped pumpkin and mix, then add the hot vegetable broth until it is just covering the pumpkin. Cover with a lid and cook over a low flame. Once it is cooked, blend everything with an immersion blender until it turns into a cream. Add the parmesan, and salt to taste.
Cook the spaghetti in plenty of salted water, then strain and mix in the pan with the pumpkin cream. If necessary, add a small amount of cooking water at a time until the spaghetti are well dressed.
Plate the spaghetti and serve with a dollop of gorgonzola and crushed walnuts. Drizzle with extra virgin olive oil and serve with ground pepper.
Article and recipe by Tiziana Ricciardi (IG @deliziosavirtu)
Digital content creator, photographer, food writer and blogger
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