Pumpkin & Three Cheese Yorkshire Pasta with Sage & Mushroom Topping
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.
- 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
In a large frying pan sauté the diced pumpkin and sweet potato in oil for 15 minutes
until soft and golden.
Add a ladle of beautiful pasta water to loosen, then the stock cube and white wine
vinegar, simmer for 5 more minutes.
Cook your Yorkshire Pasta to packet instructions.
In a small frying pan gently sauté the mushrooms with the butter and sage for 5 mins.
Stir the mascarpone into the pumpkin sauce and blend until smooth and creamy.
Add more pasta water to loosen if required.
Crumble in 2/3 of the wensleydale and all of the mozzarella. Add a generous
seasoning of black pepper & stir.
Once cooked, lift the drained pasta into the sauce and stir to coat.
Serve inside the hollow pumpkin and garnish with the sage and mushroom topping
and crumble over the remaining wensleydale. Serve & enjoy.