Fresh pasta with pumpkin and gorgonzola sauce

Ingredients for 2 servings:

• 500 g Hokkaido pumpkin(s)
• 200 ml cream
• 400 g pasta, fresh
• 10 sage leaves
• 1 handful of walnuts
• 200g Gorgonzola
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick vegetarian dish

Bring a large pot of water to a boil and prepare the pasta. Use a tablespoon to remove the soft insides and seeds from the pumpkin. Then cut into 2 cm thick wedges and then into 1 cm thick pieces. Bring the heavy cream to a boil in a medium saucepan. Add the pumpkin pieces and season with salt and pepper. Cover and simmer over low heat for 15 minutes. Season the pasta water with salt and cook the pasta according to the package instructions. Finely slice the sage and chop the walnuts. Add the sage to the creamed pumpkin. Slice the Gorgonzola and add it, letting it melt. Drain the pasta, let it drain briefly, and toss with the pumpkin and Gorgonzola sauce. Sprinkle with the chopped walnuts and serve.