The weather has finally changed! We can break out our scarves and make hearty pasta meals again! Here’s a current favorite recipe from Team DB to you, featuring Consider Bardwell Dorset cheese and Rustichella d’Abruzzo pumpkin pasta. (This pasta is so much better than a syrup-filled latte.)
Cheese substitutes noted in the ingredients below, if you don’t have Dorset laying around…or come into any of our retail stores and pick some up.
Pumpkin Pasta in Dorset Cream Sauce
Serves 4 – 6
250 grams of Rustichella pumpkin pasta
4 tablespoons unsalted butter (divided)
3 tablespoons all purpose flour
2 cups milk of your choice (we used whole milk; non-dairy milk alternatives work great too!)
1 cup Consider Bardwell Dorset cheese, grated (substitutes: Gruyere, Fontina or Comte)
3⁄4 cup Parmigiano Reggiano cheese, grated (substitutes: Asiago or Piave)
10 fresh sage leaves OR 1 TSP of dried sage
Salt & pepper
Prepare pasta according to package instructions.
Finely chop walnuts and sage.
In a pan melt a TBSP of butter. Add the walnuts, sage and a dash of salt and pepper. Cook until toasted and fragrant.
Put this delicious mixture to the side – you’ll use it to top your pasta at the end.
In a saucepan over medium heat, melt the butter and sprinkle in the flour. Stir until the mixture is light brown in color. Slowly add the milk stirring vigorously as you combine. Allow the sauce to thicken as you pour.
When the sauce has thickened stir in both of the cheeses. Season to taste with salt and pepper.
When the pasta is ready, drain but do not rinse! The leftover starch helps the sauce stick to the pasta.
Fold in the sauce with the pasta.
Serve and top with the toasted walnuts and sage. Enjoy!