Pasta with pumpkin and dolcelatte
Servings: 2
Time: 15 mins
Acknowledgements: This recipe comes courtesy of Ruth Bristowe.
350g pumpkin, grated
2 cloves garlic, crushed
large knob of butter
1 pot (150g) of full-fat natural yoghurt (or cream)
175g Dolcelatte or Gorgonzola cheese
Pasta
Ground nutmeg
Fresh parsley and toasted pine kernels (optional)
1. Start cooking the pasta.
2. Cook the grated pumpkin and crushed garlic in butter until soft.
3. Remove from the heat. Stir in yoghurt. Season with s&p, a bit of ground nutmeg, and add the cheese, chopped into little lumps.
4. Stir in the pasta and reheat gently until the cheese has melted.
5. Serve with chopped parsley and toasted pine kernels.
 
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Modified 05/27/00