Creamy Pumpkin Cavatelli - Passion Is Cooking

Creamy Pumpkin Cavatelli

Creamy Pumpkin Cavatelli

Creamy Pumpkin Cavatelli

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Course: Appetizer, Pasta, Piatti
Cuisine: Italian, Lombardia
Keyword: amaretti, cavateilli, gorgonzola, pasta, pasta sauce, pumpkins, zucca
Servings: 8 people


  • 800 grams cavatelli di gragniano
  • 700 grams pumpkins, peeled and diced
  • 3 bunches fresh rosemary
  • 100 grams extra virgin olive oil
  • 60 grams white onions, finely diced
  • Powdered cinnamon a pinch
  • 1 litre vegetable broth 
  • 100 grams amaretti (biscotti)
  • 150 grams gorgonzola
  • 30 grams fresh parsley, lightly torn by hand


  • In a medium wide skillet, add some extra virgin olive oil and the finely diced onions and sweat until translucent.
  • Add the fresh rosemary finely chopped to the onions in order to start flavoring the onions. Add the diced pumpkin and cook for approximately 3 to 4 minutes at low temperature in order to allow the pumpkin to absorb all the flavor, and making sure no color has developed and not caramelized.
  • Add 2 ladle of hot vegetable broth and slowly cook until the pumpkin is tender.
  • Season lightly with salt and pepper.
  • When the pumpkin is cooked blend the mixture to a hand blender in order to obtain a smooth and silky consistency. Add the cinnamon and adjust for seasoning.
  • Bring a pot of water to a boil, add salt as soon as it come to a boil. Add the cavatelli and cook until al dente.
  • Drain the cavatelli, keep some of the cooking water aside .
  • Toss the cavatelli with the warm puree of pumpkin in a wide sauté a medium low heat, add the gorgonzola crumbled (Keep ½ teaspoon for finish garnish) and the crumbled amaretti  ( keep ½ teaspoon for finish garnish) mix everything in order to obtain a smooth and creamy consistency, if is to dry add some of the cooking pasta water.
  • Garnish with remaining amaretti and gorgonzola and the fresh parsley tear by hand. 
  • Buon Appetito.



Chef Notes: This is one of my favorite pasta dishes that brings north and south of Italy together. Creamy pumpkin gorgonzola and amaretti from the northern region of Lombardia mixed into a firm gummy al dente Cavatelli from the Abruzzi or Campania region.
Wine Pairing: Lambrusco
Juice Pairing: Mint of Cucumber
Tried this recipe?Mention @passioniscooking or tag #passioniscooking!

“Cook & Eat together to stay together is what we say and do”

We love to share with you and hope that you will share us too!

Chef Dario and Anita

Dario Anita playful fun kitchen, Passion Is CookingChef Dario Tomaselli and Rich Life & Health Strategist Anita Heidema share a common goal.

To live passionately in all ways important.

Food is a conduit to your relationships, health, travel and so delicious.

Follow our journey with our What’s Stirring foodies and learn more…..

Pin It on Pinterest

Share This