Description
Savor the delight of Creamy Pumpkin Pasta, a comforting dish made with rigatoni, pumpkin purée, and rich cream. Perfect for an easy dinner that warms the soul and pleases the palate!
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 not pie filling
- 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 to brighten
Instructions
- Bring a pot of salted water to a boil and cook rigatoni pasta to al dente. Before draining, reserve about ½ cup of pasta water.
- Melt butter in a large skillet over medium heat. Add minced garlic and sage, sautéing for a minute or until fragrant, but not browned.
- Stir in pumpkin purée and cook for a minute. Pour in heavy cream, mixing until smooth and combined.
- Add grated Parmesan cheese, nutmeg, salt, and pepper. Simmer on low for a couple of minutes until slightly thickened. Add a bit of reserved pasta water if it thickens too much.
- Add the drained pasta to the sauce and toss to coat. Use additional pasta water if necessary to combine the sauce well with the pasta.
- Taste and brighten with a squeeze of lemon juice or a splash of white wine if desired.
- Plate the pasta and top with extra Parmesan and crispy sage leaves if available. Serve warm.
Notes
Feel free to substitute half-and-half for a lighter option.
Add additional spices like crushed red pepper for more heat.
Garnish with fresh herbs for added flavor and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg