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.
Ingredients
- 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.
