Pumpkin & Three Cheese Pasta with Sage & Mushroom Topping

LunchServes 2

Pumpkin season is almost upon us and what better way to use this abundant, seasonal vegetable than in this delicious Pumpkin and Three Cheese Pasta recipe from the team at The Yorkshire Pasta Co. The pumpkin gives this dish a rich, velvety finish and partner perfectly with the three cheeses which can be switched up depending on your taste. For more recipe inspiration using their award-winning range visit www.yorkshirepasta.co.uk

Ingredients

150g Conchiglie Rigate Yorkshire Pasta

1 Tbsp garlic infused rapeseed oil

Small pumpkin – hollowed out and diced

Small sweet potato – peeled and 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

Method

  1. In a large frying pan sauté the diced pumpkin and sweet potato in oil for 15 minutes until soft and golden.
  2. Add a ladle of beautiful pasta water to loosen, then the stock cube and white wine vinegar, simmer for 5 more minutes.
  3. Cook your Yorkshire Pasta to packet instructions.
  4. In a small frying pan gently sauté the mushrooms with the butter and sage for 5 mins.
  5. Stir the mascarpone into the pumpkin sauce and blend until smooth and creamy. Add more pasta water to loosen if required.
  6. Crumble in 2/3 of the wensleydale and all the mozzarella. Add a generous seasoning of black pepper and stir.
  7. Once cooked, lift the drained pasta into the sauce and stir to coat.
  8. Serve inside the hollow pumpkin and garnish with the sage and mushroom topping. Crumble over the remaining Wensleydale and serve.