Description
This Creamy Pumpkin Pasta is a mouthwatering dish featuring rigatoni, savory garlic, and rich pumpkin puree. Quick to prepare, it’s ideal for a comforting weeknight dinner.
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. Reserve ½ cup of pasta water before draining.
- Melt butter in a large skillet over medium heat, add minced garlic and sage, sauté briefly until fragrant but not browned.
- Stir in pumpkin purée and cook for a minute, then pour in the cream, stirring until silky smooth.
- Add grated parmesan, nutmeg, salt, and pepper, letting it simmer on low until slightly thickened, adding reserved pasta water if needed.
- Toss the drained pasta with the sauce, mixing well to coat all the pasta. Adjust the consistency with more pasta water if necessary.
- Taste and brighten the dish with a squeeze of lemon juice or a splash of white wine if desired.
- Serve warm, topped with extra parmesan and crispy sage leaves if available.
Notes
For a lighter version, you can substitute heavy cream with half-and-half.
Feel free to adjust the amount of sage based on your flavor preference.
Add cooked chicken or spinach for an extra protein boost.
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 3g
- Sodium: 600mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg