Pasta with pumpkin cream and taleggio

Name: Pasta with pumpkin cream and taleggio
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Italian kale (cavolo nero) (to clean) 1 ½ cup; Extra virgin olive oil to taste; Black pepper to taste; Delica pumpkin 1 ¾ cup; Taleggio cheese 3.5 oz; Water ¾ cup; Fine salt to taste; Leeks 2 ¼ cups; Peanut seed oil to taste

it es fr de br

Difficulty: Easy
Prep time: 25 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

This pasta with pumpkin cream really captures the heart of Lombardy's culinary magic. Seriously good. And local ingredients come together to make something special. And here's the deal: the real star? Taleggio cheese. It's a classic from the region and melts into the creamy pumpkin, creating this smooth and slightly funky flavor—really, really good. People in Northern Italy, they know their stuff. The sauce becomes velvety with barely any effort. What truly sets this dish apart are the details—like a sprinkle of black kale powder and those crispy fried leek rings. So so tasty. These additions bring a tender crunch and just enough earthiness to balance the rich cheese and sweet pumpkin. This pumpkin cream pasta recipe feels like something you'd find at a fancy spot, yet it's completely doable at home. Pretty simple.

Throughout Lombardy, everyone has their own spin on pasta with taleggio, but this version stands out by mixing traditional flavors with a fresh twist. The pumpkin pasta sauce? Perfectly thick. It hugs each piece of pasta so you get a taste of everything in every bite. It has this mellow, moist texture from the pumpkin and cheese. Plus, the kale powder and leeks add that chef-like touch without being too complex. Which is great. This dish is perfect for fall evenings—no question—but to be honest, it works whenever you crave something comforting and a bit fancy. Many people go for recipes like this to highlight local produce, giving you a taste of Italian pumpkin pasta that's simple, a little golden, and totally satisfying.

Even those who aren't big fans of pumpkin often end up enjoying it because the flavors blend into something mellow, not too tangy. It's one of those fall pasta recipes that really stays with you, especially if you appreciate dishes that combine tradition with a modern twist. So next time you're in the mood for something special, remember this recipe that has the best of Lombard cooking. For real.

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Italian kale (cavolo nero) 1 ½ cup (100 g) - (to clean)

Extra virgin olive oil to taste

Black pepper to taste

For the pumpkin and taleggio cream: Delica pumpkin 1 ¾ cup (400 g); Taleggio cheese 3.5 oz (100 g); Water ¾ cup (200 g); Fine salt to taste

For the fried leek: Leeks 2 ¼ cups (200 g); Peanut seed oil to taste

Preparation

How to prepare Pasta with pumpkin cream and taleggio

To prepare the pasta with pumpkin cream and taleggio, start with the kale: separate the leaves from the stalks 1, then place them on a baking tray lined with parchment paper, spacing them slightly apart 2. Bake in a preheated convection oven at 340°F for 20 minutes. Meanwhile, take care of the pumpkin: clean it from seeds and internal filaments 3.

Cut it into 4 parts 4, then put it in a bowl and cover with plastic wrap 5. Microwave for 5 minutes at the highest temperature. Once cooked, scoop out the flesh with a spoon 6.

Transfer the flesh into a pitcher, then add the water 7 and salt 8. Blend with an immersion blender to obtain a smooth and homogeneous cream 9 and set aside.

At this point, the kale will be cooked 10, and the leaves should be dry and crispy. Place them in a spice grinder 11 and grind to obtain a powder 12.

Move on to the leek: clean and finely slice the leek 13. Heat the vegetable oil to a temperature of 355°F and fry the leek rings 14 for about a minute, until golden. Drain 15 and transfer to absorbent paper or paper towels for fried foods.

Now cook the spaghetti in salted boiling water 16. Meanwhile, heat the pumpkin cream in a saucepan, then add the diced taleggio 17 and stir over low heat to melt it completely 18.

Drain the pasta one minute before the end of the cooking time and transfer it to a large pan with a splash of cooking water, then add the pumpkin and taleggio cream 19 and mix well to combine. Finally, toss with a drizzle of olive oil 20 and a pinch of pepper 21.