Pumpkin & Three Cheese Yorkshire Pasta with Sage & Mushroom Topping

By: @yorkshirepasta

Perfect for Halloween feasting! 

Easily an Autumn/Winter allrounder and hands down one of my most cheesy creations yet.

The pumpkin and sweet potato give the dish such a rich velvety finish and partner so well with the three cheeses. You can swap out the Wensleydale for a cheese local to you, but it’s smokiness really does add to this dish. And the white wine vinegar is such a great top tip to bring out the flavour of your pumpkin in any dish – whether it be pasta, soup or a pie.

 Serves 2.


  • 150g Conchiglie Rigate Yorkshire Pasta
  • 1 Tbsp Rapeseed Oil – Garlic Infused is great
  • Small Pumpkin – Hollowed out & Flesh Diced
  • Small Sweet Potato – Peeled & Diced
  • 1/2 Vegetable Stock Cube
  • 1 Tbsp White Wine Vinegar
  • 125g Naturally Oak Smoked Yorkshire Wensleydale
  • 250g Mascarpone Cheese
  • 125g Mozzarella Cheese
  • Black Pepper

Step by Step Instructions

Step 1

In a large frying pan sauté the diced pumpkin and sweet potato in oil for 15 minutes
until soft and golden.

Step 2

Add a ladle of beautiful pasta water to loosen, then the stock cube and white wine
vinegar, simmer for 5 more minutes.

Step 3

Cook your Yorkshire Pasta to packet instructions.

Step 4

In a small frying pan gently sauté the mushrooms with the butter and sage for 5 mins. 

Step 5

Stir the mascarpone into the pumpkin sauce and blend until smooth and creamy.
Add more pasta water to loosen if required.

Step 6

Crumble in 2/3 of the wensleydale and all of the mozzarella. Add a generous
seasoning of black pepper & stir.

Step 7

Once cooked, lift the drained pasta into the sauce and stir to coat.

Step 6

 Serve inside the hollow pumpkin and garnish with the sage and mushroom topping
and crumble over the remaining wensleydale. Serve & enjoy.