Pasta with pumpkin and cheese sauce

Pasta with pumpkin and cheese sauce

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Everyone knows pasta with tomato sauce but how many of you know or have ever made pasta with pumpkin sauce? I would guess that not too many of you 🙂 Most people associate pumpkin with soups. However, pumpkin can be used to conjure up many other, equally delicious dishes, such as the one from the recipe below.

I prepared the sauce by combining pumpkin puree with blue cheese. I have never tried this mixture of flavours before. Slightly sweet pumpkin mixes fabulously with the intense flavour of blue cheese. I seasoned it with garlic, salt and pepper. I don’t know if I’ve ever tasted a better sauce than that one.

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Ingredients for pasta with pumpkin and cheese sauce.

  • 350 g butternut squash puree
  • 2 tablespoons of olive oil
  • 2 big cloves of garlic
  • 150 g blue cheese
  • a pinch of black pepper
  • 1/2 teaspoon of salt
  • 150 ml cream (double cream or a soup cream)
  • a packet of fusilli pasta

How to make pasta with pumpkin sauce.

Cut the pumpkin into small pieces, place them on a baking tin, which then should be put in an oven preheated to 180 degrees Celsius for at least 2 hours. Once the pumpkin is baked, let it cool down then blend it.

Pour oil into a pan and add mushed garlic. Fry over a medium heat for 5 seconds, then add the pumpkin puree, salt and pepper. Continue frying for 5 minutes. After that, add the cream and the crushed blue cheese. Mix thoroughly so that the cheese melts quicker. When the sauce starts boiling, reduce the heat. Cook for an additional 4 to 5 minutes, stirring occasionally.

Cook the fusilli pasta al dente (the pasta should be slightly firm).

Mix the hot pasta with the hot sauce. Serve warm.

Pasta with pumpkin and cheese sauce
Pasta with pumpkin


Good to know when making pasta with pumpkin and cheese sauce.

Pasta with pumpkin and cheese sauce
Pasta with pumpkin

You can replace fusilli pasta with any other pasta of your choice.

The baking time for the pumpkin depends on the size of the pieces and the pumpkin itself. If you have a smaller pumpkin, you will not need to keep it in the oven for as long as I did.

As usual, I baked a big-sized pumpkin so I packed some leftover in plastic boxes and put them in the freezer.

Do you like pumpkin? If so, try our recipe for Pumpkin and millet cakes.

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