Roasted pumpkin, walnuts and Parmesan spaghetti 

With October close by the pumpkin period finally begins, so today I offer you a tasty first course starring this seasonal vegetable. A first course easy and quick to prepare with only two ingredients, pumpkin with a sweet and delicate flavor and nuts with its essential oils make the dish tasty and balanced. The pasta with pumpkin and walnuts lends itself to various occasions even if you have guests for lunch, it will be a guaranteed success!

Ingredients for 4 people

320 g of Spaghetti 

400 g of pumpkin already cleaned

40/150 onion

60 g of grated Parmesan

cheese 150 g of gorgonzola

60 g of walnut kernels

salt and pepper 

extra virgin olive oil

Preparation

In a pan put a drizzle of extra virgin olive oil, the onion into small pieces, fry for a few minutes. Add the pumpkin into pieces and let it flavor, then add the hot vegetable broth until the pumpkin is covered. Cover with a lid and cook over low heat. Once cooked, blend everything with an immersion mixer until creamy. Add the Parmesan cheese and season with salt. Cook the spaghetti in salted water, then drain and stir in the pan with the pumpkin cream. If necessary, add a little cooking water at a time until the spaghetti are well blended. Spread the spaghetti on a plate and serve with a quenelle of gorgonzola and chopped walnuts. Drizzle with a drizzle of extra virgin olive oil and serve with ground pepper.