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