Pumpkin Gorgonzola pasta

Ingredients for 2 servings

• 400 g Hokkaido pumpkin
• 150ml whipping cream
• Salt
• 200 grams of pasta
• 3 stalks sage
• 30 g walnuts
• 100 g Gorgonzola

Time: 35 min


Preparation

1. A large pot full of water to a boil. From 400 g Hokkaido pumpkin remove the soft interior and the seeds with a spoon. Pumpkin cut thick columns in 2 cm. Columns cut thick pieces in 1 cm. Boil 150 ml of whipped cream in a medium saucepan, add pumpkin pieces, season with salt and low heat 10-12 minutes. Cook covered.


2. Add salt to water and 200 grams of pasta cook it according to package directions. Meanwhile, the leaves of 3 stems pluck sage and cut crosswise into thin strips. 30 g walnuts chop.

3. Add the sage cream, pumpkin. 100 g Gorgonzola to crumble and melt. Drain the pasta, drain briefly, and serve sprinkled with pumpkin and gorgonzola sauce and walnuts.

Additional tips for preparation
Whom the pasta sauce seems too thick, simply stirred some pasta water below.

Nutritional information per serving: 895 kcal
• 26 g protein
• 50 g fat
• 79 g carbohydrates