Creamy Spaghetti with Pumpkin and Gorgonzola

Creamy spaghetti with pumpkin and gorgonzola are a flavorful autumn dish that combines the sweetness of pumpkin with the bold taste of gorgonzola. Here’s a recipe you can follow:

Ingredients

• 320 g spaghetti
• 300 g pumpkin, already cleaned
• 200 g 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 finely 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 let them brown for a few minutes. Then pour in a little vegetable broth and 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. When 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 in pieces to the pumpkin cream and stir until it melts completely into the sauce.
7. Drain the spaghetti and add them to the pan with the pumpkin and gorgonzola sauce. Toss everything together for a few minutes, adjusting salt and pepper.
8. Serve the spaghetti hot, garnished with chopped walnuts and sage leaves to taste.

Fun Facts

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 savory touch. Pumpkin, moreover, is a very versatile ingredient that lends itself to multiple preparations in the kitchen, from cream for first courses to desserts, thanks to its sweet flavor and soft texture when cooked.