Description
Creamy Pumpkin Pasta features a delightful blend of rigatoni, pumpkin, and spices, creating an irresistible dish that’s quick and comforting. Perfect for a simple dinner or cozy meal, enjoy every bite of this homemade classic!
Ingredients
Scale
- 6 oz rigatoni pasta
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp finely chopped fresh sage or 1/2 tsp dried
- 1/2 cup canned pumpkin purée
- 3/4 cup heavy cream or sub half-and-half for lighter
- 1/4 cup grated parmesan cheese
- pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- optional: a squeeze of lemon juice or white wine, 1 tbsp
Instructions
- Bring a pot of salted water to a boil and cook the rigatoni until al dente. Reserve about ½ cup of the pasta water before draining.
- In a large skillet over medium heat, melt the butter. Add the garlic and sage, sautéing for a minute or two until fragrant.
- Stir in the pumpkin purée and cook for a minute, then pour in the cream, stirring until well combined.
- Add the Parmesan, nutmeg, salt, and pepper. Simmer on low for a few minutes until slightly thickened, adding reserved pasta water if it gets too thick.
- Toss in the drained pasta, mixing well to coat. Add additional pasta water if necessary.
- Taste and add a squeeze of lemon juice or a splash of white wine if desired.
- Plate the pasta, topping with extra Parmesan and crispy sage leaves if available. Serve warm.
Notes
Serve immediately for the best texture and flavor.
Add additional vegetables like spinach for more nutrients.
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg