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Creamy Pumpkin Pasta with Gorgonzola and fork
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Creamy Pumpkin Pasta with Gorgonzola

Roasted pumpkin is combined with onions, diced tomatoes, honey and a bit of cinnamon for a creamy fall inspired pasta sauce.
Course pasta
Cuisine American
Keyword blue cheese, bucatini, creamy, fall, gorgonzola, pumpkin, squash
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

  • 1 small (3-pound) sugar pumpkin, seeds removed and quartered
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 3 cloves garlic, sliced
  • ¾ cup canned diced tomatoes
  • cups chicken broth
  • 1 tablespoon honey
  • ¼ teaspoon ground nutmeg
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ¼ cup heavy cream
  • 3 ounces Gorgonzola
  • 1 pound bucatini pasta

Instructions

  • Heat oven to 400ºF (200ºC). Rub the pumpkin quarters in 3 tablespoons of olive oil and place skin-side up on an aluminum foil-lined baking sheet. Roast until the meat is soft and can easily be pierced with a fork, about 40 minutes.
  • Let the pumpkins cool. Use a spoon and scoop the flesh from the skin and set aside. Discard the skins.
  • Heat a large sauce pot over medium heat, add the remaining oil and heat through. Add the butter and allow to melt. Add the onion and sauté, stirring occasionally, until soft and tender, about 6 minutes. Add the garlic and cook for about 30 seconds then stir in the tomatoes, roasted pumpkin and chicken broth.
  • Simmer the mixture for 20 minutes then stir in the honey. Let the mixture cool slightly then add to a blender and puree until smooth.
  • Return the sauce to the pan and simmer for 10 minutes over medium-low heat. Whisk in the cream and remove from heat. Break up the Gorgonzola into pieces then stir in the Gorgonzola until it has completely melted into the sauce. Season to taste with the salt pepper and nutmeg.
  • Bring a large pot of water to a boil over medium high heat. Add salt and return to a boil. Add the bucatini and cook, stirring occasionally, until al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water and drain the pasta. Return the pasta to the pot.
  • Add the sauce and stir to combine, then toss with 1/2 cup of the pasta cooking water until a glossy sauce forms. Serve hot.