Description
This creamy pumpkin pasta offers an irresistible blend of flavors that’s perfect for a quick dinner or comfort food. With rich pumpkin and parmesan, it’s an easy and delicious meal that anyone can enjoy.
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
- Boil salted water in a pot and cook the rigatoni until al dente. Before draining, reserve about ½ cup of pasta water.
- In a large skillet over medium heat, melt the butter, then add minced garlic and sage, sautéing briefly until fragrant but not browned.
- Incorporate the pumpkin purée and let it cook for a minute. Then stir in the cream until fully combined and silky.
- Add grated Parmesan, nutmeg, salt, and pepper. Simmer on low for a few minutes until slightly thickened, adding reserved pasta water if too thick.
- Toss in the drained pasta, mixing well to coat with the sauce. Add more pasta water as needed for consistency.
- Taste the dish, and if desired, brighten flavors with a squeeze of lemon or a splash of white wine.
- Serve warm, topped with additional Parmesan and crispy sage leaves.
Notes
Feel free to use half-and-half for a lighter sauce.
Adding lemon juice or white wine can enhance the flavor profile.
For a heartier meal, consider adding cooked chicken or sautéed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4g
- Sodium: 650mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 110mg