Quick Pasta with Pumpkin, Garlic, Anchovies, Mascarpone, Rosemary, and Winter Purslane

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Discover this quick recipe for pasta with pumpkin, garlic, anchovies, and mascarpone, flavored with rosemary and winter purslane. Simple and delicious, with a creamy and full flavor for a balanced and comforting meal. Perfect for a seasonal dish.

Discover this quick recipe for pasta with pumpkin, garlic, anchovies, and mascarpone, flavored with rosemary and winter purslane. Simple and delicious, with a creamy and full flavor for a balanced and ...
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Ingredients

What do you need?

Quantity: 4P

3 cloves of garlic
1 onion
4 anchovy fillets
2 tbsp olive oil
½ pumpkin
250 g winter purslane (+ extra for garnish)
150 g Parmesan cheese
Pepper & salt
250 g mascarpone
350 g ground veal
350 g short whole wheat pasta of your choice
A few sprigs of rosemary

3 cloves of garlic
1 onion
4 anchovy fillets
2 tbsp olive oil
½ pumpkin
250 g winter purslane (+ extra for garnish)
150 g Parmesan cheese
Pepper & salt
250 g mascarpone
350 g ground veal
350 g short whole wheat pasta of your choice
A few sprigs of rosemary
Preparation method

How do you make this?

Finely chop the onion and garlic and sauté them in olive oil over medium heat. Add the anchovies and let them melt.

Meanwhile, cut the pumpkin into small pieces and add them along with the rosemary leaves to the pan. Let it cook for a moment.

Stir in the mascarpone and add the ground veal in small pieces. Let it simmer for 5 minutes and season with pepper and salt.

Cook the pasta al dente and reserve a cup of pasta water.

Stir the Parmesan cheese, the pasta, and the coarsely chopped winter purslane into the sauce. Add a bit of pasta water to make everything nice and creamy.

Serve with extra winter purslane and Parmesan cheese.

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