
A silky pumpkin and mascarpone sauce coating pasta with garlic and parmesan.
60 gMascarpone
25 gParmesan cheese
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20 gButter
160 gPumpkin puree
10 gGarlic
130 gPasta
To tasteSalt
To tasteBlack Pepper
Mince the garlic and measure the pumpkin puree and mascarpone.
Boil the pasta in salted water for 10 minutes until al dente.
Cook garlic in butter for 1 minute, then stir in pumpkin puree and mascarpone for 3 minutes.
Toss pasta with the sauce, parmesan, salt, and black pepper.