Paccheri pasta with roasted pumpkin and Gorgonzola

    50 min

    Looking for a recipe with paccheri pasta? We love this hearty dish which is simple but really warming and tasty.


    Essex, England, UK
    1 person made this

    Serves: 4 

    • 400g cubed pumpkin
    • chopped fresh rosemary, to taste
    • 1 tablespoon grated Parmesan cheese
    • 320g paccheri pasta
    • olive oil
    • 200g button mushrooms
    • 1/2 clove garlic, sliced
    • 1 sprig thyme
    • 100g Gorgonzola Dolce
    • salt and pepper to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place pumpkin on a tray lined with greased baking paper, pat dry and then sprinkle with Parmesan and rosemary.
    2. Roast in the oven preheated to 200 C / Gas 6 for 20 minutes. Once ready mash roughly with a fork or cut into small pieces with a knife.
    3. Meanwhile, boil the paccheri pasta in plenty of salted boiling water according to the instructions on the packet.
    4. Meanwhile gently cook the chopped mushrooms in a large frying pan with a drizzle of olive oil, thyme and garlic. Add the pumpkin and cook until lightly browned.
    5. Add the drained pasta to the frying pan along with the Gorgonzola. Gently toss and heat through to blend flavours.

    See it on my blog

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