Description
Enjoy the delightful flavors of Creamy Pumpkin Pasta, featuring rigatoni, rich pumpkin purée, and crisp sage. Perfect for a quick dinner or a cozy meal at home, this dish is both simple to prepare and irresistibly delicious!
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: 1 tbsp lemon juice or white wine
Instructions
- Boil a pot of salted water and cook the rigatoni until al dente. Before draining, save about ½ cup of the pasta water.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sage, sautéing for 1-2 minutes until fragrant but not browned.
- Mix in the pumpkin purée and cook for another minute. Pour in the heavy cream and stir until combined.
- Add grated parmesan, nutmeg, salt, and pepper. Let it simmer on low for a few minutes until it thickens slightly, adding reserved pasta water if too thick.
- Combine the drained pasta with the sauce, mixing well. Add more pasta water as needed for consistency.
- Adjust the flavor with a squeeze of lemon juice or a splash of white wine if desired.
- Serve warm, garnished with extra parmesan and crispy sage leaves.
Notes
For a lighter option, substitute heavy cream with half-and-half.
Adjust the pumpkin purée quantity to your taste for a stronger or milder pumpkin flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 100 mg