Vermicular | Creamy Kabocha Gorgonzola Pasta

Creamy Kabocha Gorgonzola Pasta

Tailored for: Musui–Kamado
or
Oven Pot Click to Modify
Cooking Flow
Cook
18 min
Cooking Mode

[LOW] 15 min + 3 min

Ingredients

¼ medium kabocha squash (300 g), peeled, seeded and thinly sliced
1 onion, thinly sliced
1 ½ tablespoons (20 g) butter
1 teaspoon kosher salt
1 bay leaf

3 ½ oz (100 g) Gorgonzola cheese
100 ml heavy cream
30 ml milk

8 oz penne, cooked separately

Garnish
Walnuts, roasted and chopped
Italian parsley, finely chopped

DIRECTIONS
  1. Add butter to the pot and heat over [LOW] heat. Once melted, add in onion, kabocha squash, salt and bay leaf in that order. Cover and simmer for 15 minutes.

  2. Once ingredients are cooked, coarsely crush with a wooden spatula, then add heavy cream and Gorgonzola cheese. Stir to melt cheese for about 3 minutes.

  3. Add milk and continue stirring until the sauce is well combined. Mix in cooked penne into the sauce.

  4. Garnish with walnuts and parsley and serve.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo