Creamy pumpkin, blue cheese and amaretto pasta

To make the creamy pumpkin, gorgonzola and amaretto pasta, start by preparing the vegetable broth. Then take the pumpkin: Cut it in half and remove the skin. Use a spoon to take out the seeds and inner strands 1. Slice 2 and then cut into small, equal-sized cubes, and set aside. Take the amaretti cookies and crumble them roughly by hand before placing in a small bowl 3.

Move on to the Gorgonzola: Cut it into slices and then into small cubes 4 before setting aside. After rinsing the rosemary thoroughly, chop it finely 5. Peel and finely chop the onion as well 6.

Take a broad-based nonstick pan and pour in the oil you will use to sauté the onion 7: When the onion has browned, add the rosemary to give it more flavor 8. Add a ladleful of broth 9 and mix the ingredients well to blend the flavors.

Add the pumpkin 10 and then one or two ladlefuls of broth to begin with 11: Allow to cook over moderate heat for 25 minutes, seasoning with salt and pepper and adding more broth as it’s absorbed. By the end of the cooking time, the pumpkin should be soft. Now you can blend it using an immersion blender 12.

Add the cinnamon 13 and mix well with the other ingredients. Turn off the heat and set the creamed pumpkin aside for the time being. In the meantime, cook the pasta in a pot full of salted boiling water 14. When the pasta is al dente, drain it and pour directly into the pan where you cooked the creamed pumpkin 15: Stir the pasta well so that it absorbs the creamed pumpkin, heating for 1-2 minutes over medium heat.

Pour in the diced Gorgonzola cheese (keeping some cubes of cheese to one side to garnish the dish) 16 and the crumbled amaretti cookies 17: Stir the ingredients quickly to make sure the Gorgonzola cheese doesn’t melt completely into the pasta. Your creamy pumpkin, gorgonzola and amaretto pasta is ready to be served 18, garnished with a few cubes of Gorgonzola cheese!