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Ingredients
  • 1 cup Cello Mascarpone Cheese
  • 1.5 cup Cello Grated Parmesan Cheese, plus more for garnish
  • 8 ounces of pappardelle pasta
  • 2.5 tablespoons olive oil
  • 3 tablespoons fresh thyme, chopped
  • 2 teaspoon salt, divided, plus more to taste
  • 1 pound chicken breast, diced
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • ¾ cup pumpkin purée

Brown Butter Pumpkin Pasta

Creamy, cozy, and full of fall flavor, this Brown Butter Pumpkin Pasta is comfort food at its best. Velvety Cello Mascarpone and nutty Cello Grated Parmesan melt into a rich pumpkin sauce, balanced with Cajun-spiced chicken and fresh thyme. Perfect for chilly nights, weeknight dinners, or seasonal gatherings.

Directions

  1. In a large pot of salted water, cook the pasta according to package instructions. Drain and reserve ⅔ cup of the pasta water.
  2. Heat a skillet over medium-high heat and cook the chicken until browned on all sides, season the chicken with Cajun seasoning, salt, pepper. Remove from the skillet
  3. In a pan over low heat add the butter and cook until it turns brown, which will take about 3-4 minutes as the milk solids caramelize. Stir in thyme.
  4. Add the garlic, pumpkin purée and Cello Mascarpone Cheese to the pan. Combine well, then mix in Cello Grated Parmesan Cheese until smooth and creamy.
  5. Add the cooked chicken, cooked pasta, and reserved pasta water. Season with salt to taste.
  6. Serve in bowls and top with Cello Grated Parmesan Cheese.
  7. Enjoy!
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