in Recipes

Creamy spaghetti with pumpkin

updated

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Ingredients for 4 servings:

  • 300 g mascarpone
  • 500 g pumpkin flesh
  • 2 shallots or 1 onion
  • ½ pack of Parmesan or Grana Padano, approx.
  • 1 piece(s) butter
  • e.g. sage, preferably fresh
  • e.g. rosemary, preferably fresh
  • 500g spaghetti
  • salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

If you love sage and creamy sauces, you’ve come to the right place

Bring enough salted water to a boil for the pasta and cook the spaghetti. Slice the squash. Chop the shallots. Sauté the chopped shallots in butter in a pan and add the squash slices. In a serving bowl, combine the mascarpone and Parmesan with a ladleful of the pasta water and add plenty of chopped sage and rosemary (both to taste). Drain the spaghetti, cooked al dente, and fold it into the mascarpone, then stir in the squash and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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