Cheesy Pumpkin Provolone Pasta : Smoky, Savory, and Irresistible…
This cheesy Pumpkin Provolone Pasta is a very tasty, rustic but really delicious pasta dish that can be prepared especially in the cold season, when rich and nutritious dishes are desired. It is a variation of traditional dishes from many parts of Italy and particularly from Naples (Italy), but it is even tastier and creamier than any other recipe.
Ingredients :
- 400g (14 oz) pasta
- 500g (1 lb) butternut squash or pumpkin
- 1/2 onion
- 1 carrot
- 1 celery stalk
- 150g (5.3 oz) smoked scamorza, provolone, or mozzarella cheese
- 60g (2 oz) Pecorino Romano cheese
- 1 sprig of rosemary
- Extra virgin olive oil, to taste
- Salt, to taste
- Black pepper, to taste
- 1 litre (4 cups) water or vegetable stock/broth
How to make Cheesy Pumpkin Provolone Pasta :
- Finely chop the celery, carrot, and onion. Heat some oil in a large saucepan, add the chopped vegetables, season lightly with salt, and cook on low heat for 5 minutes.
- Remove the skin and seeds from the squash. Cut it into cubes and add to the saucepan. Season with salt and pepper, then cover with water or vegetable broth.
- Cook for 20 minutes on gentle heat until the squash is soft.
- Blend the squash mixture with an immersion blender until smooth. Add chopped rosemary and set aside.
- Meanwhile, boil the pasta in plenty of salted water. Drain it halfway through cooking and add it to the pan with the squash sauce.
- Add a few ladles of the starchy pasta water and bring to a simmer.
- Turn off the heat, then add the grated Pecorino Romano and diced smoked cheese (scamorza, provolone, or mozzarella). Stir well.
- Let the pasta rest for a few minutes, then plate and serve.
Bon Appétit!
