Pumpkin and Mascarpone Pasta

White Serving Bowl with Pumpkin and Mascarpone Sauce Served on Farfelle Pasta

This pasta with a pumpkin and marscarpone sauce is topped with toasted walnuts and will completely change how you think of pumpkin; so delicious in savory dishes too!

Course Vegetables

Prep Time 15

Cook Time 18

Total Time 33

Servings Servings

Calories 475kcal

Author Barb

Ingredients

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

Instructions

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 1/2 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.

Nutrition