Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Pasta risottata with Squash, Scamorza and Pecorino-feature-one-bowl-pan

Creamy Pasta "risottata" with Squash, Scamorza and Pecorino

Creamy Pasta risottata with Squash, Scamorza and Pecorino, a dish that says fall in a most delicious way, adding in some beautiful color and comfort. Amazing al dente Gragnano Mezzi Ziti Pasta bathed in a sweet meets pungent dreamy cream sauce. Pure lusciousness, a must try!

  • Total Time: 45 minutes
  • Yield: serves 4 people 1x

Ingredients

Scale
  • 320 g pasta di Gragnano (Mezzi Ziti)
  • 500 g squash peeled and diced
  • 2 Tbsp evo oil
  • 1 small onion minced
  • 2 small carrots minced
  • 2 stalks of celery minced 
  • salt & pepper
  • 4 cups vegetable broth
  • 1/2 cup scamorza diced
  • 1/4 cup Pecorino
  • handful basil chopped

Instructions

Squash:

  1. Cut squash in half, scoop out seeds and pulp. Cut into 1/4 inch thick wedges, then peel and dice into 1/4 inch cubes.
  2. Place a  large pot of salted water on boil. Also pour the vegetable broth into a medium soup pot and on the stove, on low heat. We just want to keep the broth warm.
  3. In a large sauté pan drizzle in olive oil. Bring heat to a medium and throw in the minced onions, carrots, celery. Sauté until veggies soften, about 2 minutes.
  4. Time to throw in the diced squash. Give it a good stir and let that cook for about 2 minutes more. Pour a couple ladles of the vegetable broth in and stir frequently. As the broth dissipates, add a ladle at a time. Do this for 10-15 minutes or until squash begins to soften. Take a hand blender and puree half the squash mixture.

Pasta:

  1. While the squash is cooking add the pasta to the pot of salted boiling water. Cook for less than half the recommended cook time, remembering to stir in occasionally so it does not stick to the bottom of the pot.
  2. Scoop out pasta with a slotted spoon or sieve and place in the pan with the squash. Give it a good stir and add more broth and some of the chopped basil. At this point we are going to treat it like a risotto and keep stirring and adding a ladle of vegetable broth and after using some of the pasta water. Cook until pasta is al dente in texture. Turn off heat.

Cheese:

  1. Time to add the diced scamorza, and some of the pecorino, reserve some for plating. Stir pasta until cheese melts into the sauce making it really creamy.

Plating:

  1. Scoop pasta into a nice bowl, sprinkle with more Pecorino and also the chopped basil. I like to add some fresh grated black pepper, however, that is optional.
  2. Ready to serve!

Enjoy!

Notes

If you can't find the Gragnano pasta, use a good quality dry pasta, one with a rough texture.

For optional shapes you can use penne, paccheri, rigatoni.

As for squash, butternut squash works well, too.

Other cheeses that you may use instead of Scamorza: Asiago, Fontina, Provola, Taleggio.

  • Author: Loreto and Nicoletta SugarLoveSpices
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Pasta, Vegetarian
  • Method: stovetop
  • Cuisine: Italian

Keywords: buttercup squash, pasta, Gragnano pasta, pecorino, Scamorza, creamy sauce, basil, vegetable broth, Fall recipe,

Recipe Card powered byTasty Recipes

sign up and connect for NEW RECIPES + MORE

You have Successfully Subscribed!

Pin It on Pinterest