Love pumpkins, love pasta? Then you will love this super tasty pumpkin mascarpone linguine. It’s the perfect autumn pasta recipe.
Freshly harvested summer vegetables and warm days are now definitely on their way out. Which means it’s time to move on from light, summerly pasta dishes to incorporate the likes of mushroom, pumpkin and soon to appear chestnuts.
In my kitchen, it’s pumpkins above everything right now. And since I love a large plate of pasta regardless of the season, I recently made this super tasty pumpkin mascarpone linguine.
The rich, creamy pumpkin mascarpone sauce is absolutely easy to make, though it takes a little bit longer since you have first to cook the pumpkin to make pumpkin puree.
The great thing is, you can easily make the pumpkin puree ahead and store in the fridge for a day or two (or freeze for even longer if you like).
Thus, when it’s time to make the pumpkin mascarpone linguine, you just have to whip up the sauce in no time, cook the linguine and voilà, your super tasty weeknight dinner is ready.
Wine pairing: What wine to drink with linguine with pumpkin mascarpone sauce
As the star in this dish is clearly the pumpkin, you will want to look at a wine that pairs best with pumpkin.
The good news is, pumpkin pairs well with a wide range of wines, both white and red.
From Chardonnay to Chenin Blanc, Grüner Veltliner, Riesling and Soave or a light Pinot Noir, Cotes du Rhone, Syrah or Nebbiolo, there is a large choice. Mostly influenced how the pumpkin is prepared.
The rich, creamy pumpkin mascarpone sauce would have worked well with a light Pinot Noir.
Yet, I still had this Grüner Veltliner from award-winning Austrian winery Baumgartner in my cellar. So I went with this, and it turned out to be a great choice.
The Fundstück Grüner Veltliner Reserve was awarded the Frankfurt International Trophy 2021 Gold Medal. It’s a lush, dry, full-bodied white with excellent aging potential.
Background: Grüner Veltliner
Grüner Veltliner is the most planted grape variety across Austria. Other region where it is grown include nearby Hungary, Slovakia and Czech Republic.
Typical styles of Grüner Veltliner range from light wines that can be drunken young to wines ages for several years. Regardless of young or mature, the wines are full of freshness and fruity notes along with flavours reminiscent of freshly ground pepper or tobacco.
In general, Grüner Veltliner pairs well with fish and seafood, salads, cheeses, spicy Asian dishes along with white meat like the mighty Wiener Schnitzel.
Tasting notes: Fundstück Grüner Veltliner Reserve
In the glass, a bright golden yellow.
On the nose, aromas of apricot and peaches, tart citrus notes and a hint of light flowers.
On the palate, lively, stimulating, and crisp.
Recipe: Linguine with Pumpkin Mascarpone Sauce
400 g linguine
600 g butternut pumpkin
½ bunch of thyme
100 ml dry white wine
100 ml heavy cream
125 g mascarpone
salt and pepper
Peel and chop the pumpkin in small pieces, eliminating all seeds and fibres.
In a large saucepan, bring abundant salted water to boil. Add 500 g pumpkin and cook until softened, for about 10-15 minutes. Pour through a sieve and let drain.
In a skillet, heat 4 tablespoons of olive oil and fry the remaining pumpkin until soft (about 15 minutes).
In the meantime, bring abundant salted water to boil in a separate saucepan then add the linguine and cook according to instructions (for about 8-9 minutes).
Puree the drained pumpkin with the heavy cream until smooth.
Heat 2 tablespoons of olive oil in another skillet, add clove, shallot, and half of the thyme and fry for a minute. Add white wine and let slightly boil down. Add pumpkin puree and mascarpone and bring to a boil over medium heat. Season with salt and pepper.
Add the ready cooked linguine to the pumpkin mascarpone sauce and whip together.
Served topped with the fried pumpkin pieces and the remaining thyme.