PASTA PUMPKIN & CREAM CHEESE

After four weeks in Brussels, here I am again in my kitchen!
And a new recipe is ready for you all.

I was looking forward to come home because one of the best products of the autumn was waiting for me: a big pumpkin, coming straight from my mother kitchen garden! I love pumpkin: steamed with just some drops of olive oil and salt, or used as base for pasta, risotto, savory cakes, soups, etc it's a sweet versatile vegetable that you can combine with strong tastes.

Let's start with a pasta!

Ingredients for 2 servings

200 gr chopped pumpkin
180 gr pasta (I used conchiglie)
50 gr cream cheese
half onion, thinly chopped
olive oil
salt, pepper

Preparation

1. In a large pan, pour three spoons of olive oil and the chopped onion. Soute the onion and add the chopped pumpkin. Roast for one minute, add some boiling water and season with salt and pepper. Let cook until the pumpkin is soft (almost 10 minutes).

2. In the mean time, cook the pasta al dente. Drain the pasta and keep one cup of water.
Tip: I used conchiglie (shell pasta), a format ideal to ''trap'' the sauce.

3. Add the cream cheese to the pumpkin and melt it over low heat. Pour the pasta into the skillet over the sauce, mix well and add a few spoons of water if it is too dry.
Tip: you can add also some feta for a stronger taste.

4. Serve and eat immediately. Buon appetito!