Pasta with pumpkin and dolcelatte

[Guest guest]

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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