Roast pumpkin pasta with Vacherousse d’Argental and tarragon sauce

Vacherousse d’Argental is a mild washed rind from France that I am having a little love affair with this cheese at the moment. It’s a great table cheese that works beautifully on a cheese platter, with its delicate sweetness and saltiness that balances superbly with the buttery creamy texture that is fantastic served with crusty bread, yum!

I often cook with camembert as I always have such an abundance of my homemade cheese, with that in mind I thought I’d try something new and I thought the Vacherousse d’Argental would behave in a similar way to the camembert when cooked, obviously with the amazing flavour difference. So this is one of the recipes I have come up with, I do hope you enjoy it much as I have.

Lyndall

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The Pasta

  • 200g of pasta of your choice (I use my homemade roast pumpkin tortellini but you could use fresh store bought pumpkin agnolotti or just plain fettuccini)
  • 250 grams diced roasted pumpkin
  • 75 grams toasted pine nuts

The Sauce

  • 150g of Vacherousse d’Argental
  • 150g mascarpone
  • 20 mil of a good quality dry white wine
  • ¼ cup of small fresh tarragon leaves
  • freshly ground black pepper to taste

Method

Chill the Vacherousse down in the freezer for approximately 30 minutes to make it easier to handle. Once chilled, take it out of the freezer and remove the rind. Place the Vacherousse into a non stick frying pan with the mascarpone and gently warm through. When it starts to melt add the white wine and cracked black pepper, once melted gently mix through half of the fresh tarragon leaves.

Cook the pasta as per cooking instructions.

To serve, add the pasta to the warm Vacherousse d’Argental sauce place onto a serving platter with roasted pumpkin sprinkle with pine nuts and remaining tarragon serve.

Enjoy!

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