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Pasta with Pumpkin and Blue Cheese

Pikantne Main Dishes Vegetarian Dishes 40 min Medium 24 wyświetleń ~20.06 PLN * - (0)
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Description

Creamy pasta with roasted pumpkin and blue cheese is a Polish vegetarian option for a hearty lunch or dinner. The dish combines the sweetness of caramelized pumpkin with the sharper, creamy accent of blue cheese; sage and butter add aroma, while a touch of cream binds the sauce. It's comfort food with a hint of sophistication — a great dish for a party or Sunday dinner. It looks impressive: golden pieces of pumpkin in a creamy, slightly marbled sauce with blue flecks of cheese. Serve with a simple arugula salad or with roasted pumpkin seeds for a crunchy contrast.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pasta 320 g
  • Pumpkin 600 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sour cream 120 g
  • Blue cheese 150 g
  • Sage 6 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Pumpkin seed 30 g
  • Walnuts 40 g
  • Lemon juice 20 g
💰 Szacowany koszt dania: ~20.06 PLN (5.02 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). If you are using butternut squash, peel it with a knife and remove the seeds; if using hokkaido, you can leave the skin on. Cut the squash into cubes measuring 2-3 cm on each side — even pieces bake evenly.

Ingredients: Pumpkin
Use a large cutting board and a sharp knife. Hokkaido does not need to be peeled — it saves time. I warn you: cutting raw pumpkin requires a steady hand; cut a small piece off the bottom so the pumpkin doesn't roll.
2

In a bowl, mix the chopped pumpkin with 15 g of rapeseed oil and 1 g of salt. Spread the pieces on a baking sheet lined with parchment paper in a single layer, not crowded.

Ingredients: Pumpkin, Rapeseed oil, Salt
Use a large baking tray and parchment paper. The pieces will caramelize nicely if spread out; if you crowd them, they will release juice and steam instead of baking.
3

Bake the pumpkin for 22-28 minutes at 200°C, until the edges are lightly browned and you can easily pierce the soft center with a fork. Halfway through baking, stir the pieces to ensure they brown evenly.

Ingredients: Pumpkin
The time depends on the size of the pieces and the type of pumpkin. Properly baked pumpkin is soft on the inside and has slightly browned edges – this will give it sweetness.

Pasta

4

In a large pot, bring 3 liters of water to a boil. Add 12 g of salt (about 1 tablespoon) — the water should be distinctly salty. Toss in 320 g of pasta and cook al dente according to the package time minus 1 minute (usually 7-9 minutes).

Ingredients: Pasta, Salt
Use a large pot so the pasta has space. Reserve about 150 ml of the pasta cooking water before draining — it will be useful for adjusting the sauce consistency.

Cheese sauce

5

While the pasta is cooking, chop the onion into small cubes. In a large pan (preferably 26-28 cm), heat 15 g of rapeseed oil and 15 g of butter over medium heat. Add the onion and sauté for 4-5 minutes until it becomes translucent and soft, but does not brown.

Ingredients: Onion, Rapeseed oil, Butter
Use a pan with high sides to easily mix the pasta with the sauce. The onion should be translucent and soft when pressed with a fork.
6

Add crushed garlic (15 g, pressed or finely chopped) and sauté for 30-40 seconds until you feel the aroma — do not let the garlic brown, as it will become bitter. Add the roasted pumpkin (remove it from the oven and transfer it to the pan). You can lightly mash 3-4 pieces of pumpkin with a spoon to give the sauce a creamy texture with pieces of pumpkin.

Ingredients: Garlic, Pumpkin
Garlic releases its flavor very quickly — keep an eye on the time. Mashing part of the pumpkin will help the sauce to bind, but leave a few whole pieces for texture.
7

Reduce the heat to low. Pour in 120 ml of cream and stir. Crumble 150 g of blue cheese into the pan and gently mix until the cheese melts and forms a smooth, creamy sauce. If the sauce is too thick, add 1-2 tablespoons (15-30 ml) of reserved pasta cooking water until you reach the desired creaminess.

Ingredients: Sour cream, Blue cheese
Use a wooden spoon or spatula. Be careful with the temperature — too high heat will separate the fats and cause the sauce to curdle. The sauce is ready when it is smooth, creamy, and coats the spoon.

Assembly

8

Add the cooked and drained pasta directly to the pan with the sauce. Stir vigorously for 1-2 minutes over low heat to allow the pasta to absorb the sauce. If necessary, add another 1-3 tablespoons (15-45 ml) of pasta water to help the sauce coat the pasta nicely.

Ingredients: Pasta, Blue cheese, Sour cream
Mix vigorously with a whisk or pasta tongs. The pasta should be coated in the sauce, but not swimming in it — the ideal effect is a shiny, creamy surface.

Finishing

9

Add a few fresh sage leaves (6 g) and 10 g of butter to the pan, heat for 30 seconds until the sage wilts slightly and the butter becomes aromatic. Season with freshly ground pepper and optionally salt to taste (remember that the cheese is salty). If using, drizzle with 20 ml of lemon juice for contrast.

Ingredients: sage, Butter, Black pepper, Salt, lemon juice
Use a small pan to sauté the sage in butter beforehand if you want crispy leaves — fry for 30-40 seconds until the edges are brown.

Serving

10

Transfer the pasta to plates or a large serving dish. Sprinkle with toasted pumpkin seeds (30 g) and chopped walnuts (40 g) if using. You can also crumble a few pieces of blue cheese on top for decoration.

Ingredients: pumpkin seed, Blue cheese, sage
Serve immediately while the sauce is hot and creamy. Use flat, wide plates for serving — the pasta looks more appetizing that way.

Final tips

11

Taste the dish before serving and season with salt or pepper if needed. If the sauce seems too heavy, add a bit of lemon juice or more pasta cooking water to lighten it.

Ingredients: lemon juice, Blue cheese
If you want a milder version, reduce the amount of blue cheese to 100 g. Additionally, you can add 20 g of freshly grated yellow cheese for a gentler flavor.

Fun Fact

💡

In Poland, pumpkin has traditionally been used in rural cuisine as a versatile vegetable: for both soups and side dishes. The combination of pumpkin with sage and butter is a classic Italian theme, adapted here in a Polish vegetarian version.

Best for

niedzielny obiad kolacja dla gości sezon jesienny

Tips

🍽️ Serving

Serve immediately after mixing, garnished with toasted pumpkin seeds and walnuts. Pair it with a light arugula salad or sauerkraut for contrast. For a festive version, add two teaspoons of honey to the roasted pumpkin before serving.

🥡 Storage

Store leftovers in an airtight container in the fridge for up to 2 days. The sauce may thicken — when reheating, add 1-2 tablespoons of pasta water or a bit of cream and heat over low heat, stirring until the sauce becomes smooth.

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