Pumpkin & Three Cheese Yorkshire Pasta with Sage & Mushroom Topping

Main courseServes 2

Perfect for Halloween feasting, this recipe from Yorkshire Pasta is a real all-rounder. The pumpkin and sweet potato give the dish a rich, velvety finish and pair perfectly with the three cheeses to create a sumptuously satisfying seasonal dish. For more recipe inspiration and to buy Yorkshire Pasta online visit www.yorkshirepasta.co.uk


150g Conchiglie Rigate Yorkshire Pasta

1 Tbsp Rapeseed Oil – garlic infused is great

Small pumpkin – Hollowed out and flesh 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

125g Mozzarella

Black pepper


  1. Cook your Yorkshire Pasta to packet instructions.
  2. In a large frying pan sauté the diced pumpkin and sweet potato in oil for 15 minutes until soft and golden.
  3. Add a ladle of pasta water to loosen, then the stock cube and white wine vinegar, simmer for 5 more minutes.
  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 of the mozzarella. Add a generous seasoning of black pepper & 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 and crumble over the remaining wensleydale.
  9. Serve and enjoy.