Creamy Pumpkin and Gorgonzola Spaghetti

Name: Creamy Pumpkin and Gorgonzola Spaghetti
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Pumpkin 3.4 cups; Thyme 1 bunch; Garlic 3 cloves; Rosemary 3 sprigs; Fine salt to taste; Extra virgin olive oil to taste; Gorgonzola cheese sweet 5.3 oz; Whole milk ¼ cup; Amaretti cookies 4; Edible flowers to taste; Thyme to taste; Marjoram to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 4
Cost: Average

PRESENTATION

If you’re craving something that captures the heart of autumn in Northern Italy, this creamy pumpkin pasta is where it’s at. Really, really good. In Lombardy, folks have been mixing the sweet taste of pumpkin with the bold flavor of Gorgonzola for ages. It's a classic, for sure. This combo results in pumpkin gorgonzola spaghetti that’s unforgettable—especially when the weather's chilly. And the sauce? It wraps around each spaghetti strand, making every bite velvety and smooth. Lombardy’s Gorgonzola is known for its sharp, creamy vibe, adding a tangy punch to every taste. You know, the pumpkin balances everything with its moist texture, making this pasta both comforting and loaded with flavor. You can go for either the milder dolce or the stronger piccante Gorgonzola. Either way, it's that classic North Italian coziness on your plate.

When fall rolls around, creamy pumpkin spaghetti becomes a must-have. Pumpkins everywhere. It’s hearty food season. And this pumpkin pasta recipe lets you get creative, too. Some locals toss in toasted walnuts or fresh herbs, giving it their own twist. It makes the tender pasta even better. What really makes this dish shine is the balance between the sweet pumpkin and the bold, tangy cheese. It feels kinda special, yet chill enough for a weeknight dinner. And for those looking for vegetarian options? This fits right in with other fall pasta recipes—pretty simple, quick and still super tasty as leftovers. The golden orange sauce clings to every noodle, really inviting you to dive in. Honestly, no matter how you spin it, pumpkin and gorgonzola sauce turns spaghetti into something you’ll crave again and again, especially when those cool nights roll in. Add a glass of local wine, and you’ve got yourself a meal that’s a true taste of Northern Italy—making each bite a cozy reminder of the region’s culinary magic.

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Pumpkin 3.4 cups (800 g)

Thyme 1 bunch

Garlic 3 cloves

Rosemary 3 sprigs

Fine salt to taste

Extra virgin olive oil to taste

for the Gorgonzola fondue: Gorgonzola cheese 5.3 oz (150 g) - sweet; Whole milk ¼ cup (50 g)

for garnish: Amaretti cookies 4; Edible flowers to taste; Thyme to taste; Marjoram to taste

Preparation

How to prepare Creamy Pumpkin and Gorgonzola Spaghetti

To prepare the creamy spaghetti with pumpkin and gorgonzola, start by cleaning the pumpkin: cut it in half, remove the seeds 1, cut it into slices 2 so it will be easier to remove the skin 3.

Cut it into small cubes of about 0.5 inches 4. Place the pumpkin on a baking sheet lined with parchment paper, season with garlic, rosemary, thyme, salt 5, and oil. Bake at 350°F for 30/35 minutes. Once cooked, remove the garlic and herbs 6.

Pour the cooked pumpkin into a tall glass, add a little hot water, adjust the amount based on the consistency 7. Blend with an immersion blender 8 to obtain a velvety cream 9.

Boil the spaghetti for just 2-3 minutes 10. Meanwhile, prepare the fondue: in a saucepan, pour the gorgonzola and milk 11, melt the cheese over low heat, stirring with a whisk 12 until you get a smooth cream.

Pour the pumpkin cream into a pan 13, thin it with some cooking water to dilute it 13. Drain the spaghetti here 14, cook them by adding hot water as needed 15.

Serve the pasta with the sauce 16, the fondue 17, edible flowers, crumbled amaretti, thyme, and marjoram to taste. The creamy pumpkin and gorgonzola spaghetti 18.