Pasta with Mascarpone Pumpkin Sauce and Toasted Walnuts
Creative Culinary
Creative Culinary
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  • 1 pound Farfelle pasta 4 tablespoons butter 1 medium onion, finely diced 2 garlic cloves, minced 2 teaspoons minced fresh sage 15 oz of pumpkin puree, fresh or canned Kosher salt and freshly ground pepper ½ cup mascarpone cheese (sub cream cheese if necessary) ¼ cup freshly grated Parmesan cheese For the Garnish: ½ cup walnuts, toasted and rough chopped ¼ cup snipped chives ¼ cup Parmesan cheese, grated Preparation In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1½ cups of the cooking water. Put the pasta in a bowl and mix with just enough olive oil to keep it from sticking. In the same pot, melt the butter and heat on medium until it starts to turn a golden brown. Immediately add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes. Put the onion mixture and pumpkin puree into a food processor and process until smooth. Season with salt and pepper. Return the puree to the pot and cook over medium low heat until hot. Mix in the mascarpone and Parmesan cheese; cook on medium low heat until cheeses are incorporated.. Add the reserved cooking water and mix in thoroughly. Add the pasta and toss to coat and heat through. Season with salt and pepper. Transfer the pasta to serving plates or bowls and top with chives, toasted walnuts and additional Parmesan cheese. Notes The pumpkin sauce can be made ahead and refrigerated overnight. Reheat the sauce before mixing with the pasta cooking water and then mix with the pasta to serve.
  • Pumpkin
  • Savory



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