Description
Creamy Pumpkin Pasta stands out for its rich and unique flavor, combining pumpkin and sage in a silky cream sauce. Quick to prepare, it’s an ideal option for a comforting dinner that’s homemade and satisfying.
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
- 1/4 cup grated parmesan cheese
- pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- optional: 1 tbsp lemon juice or white wine
Instructions
- Boil salted water and cook the rigatoni until al dente. Reserve ½ cup of pasta water before draining.
- In a skillet, melt butter over medium heat, then sauté garlic and sage for one to two minutes, ensuring garlic does not brown.
- Add the pumpkin purée to the skillet and let it cook for a minute. Then mix in the heavy cream until smooth.
- Incorporate Parmesan cheese, nutmeg, salt, and pepper, simmering on low until slightly thickened. Add reserved pasta water if needed.
- Toss the drained pasta into the sauce ensuring it’s well-coated. Adjust with more pasta water if necessary.
- Add lemon juice or white wine for brightness, if desired.
- Serve warm topped with extra Parmesan and crispy sage leaves.
Notes
Feel free to substitute pumpkin purée with butternut squash purée for a different flavor.
For a lighter option, use half-and-half instead of heavy cream.
Adjust the seasoning to your preference, adding more salt or pepper if necessary.
Nutrition
- Serving Size: 1 plate
- Calories: 575
- Sugar: 4g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 110mg