Description
Creamy Pumpkin Pasta features rich flavors from pumpkin and cream, combined with rigatoni for a satisfying meal. Ideal for a quick dinner that feels special and comforting.
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
- Cook the rigatoni pasta in a pot of salted boiling water until al dente; reserve ½ cup of pasta water before draining.
- In a skillet, melt the butter over medium heat, add garlic and sage, and sauté for 1-2 minutes until fragrant but not browned.
- Stir in the pumpkin purée and cook for 1 minute. Add the cream, stirring until combined and silky.
- Mix in the Parmesan, nutmeg, salt, and pepper. Keep simmering on low until slightly thickened, adding reserved pasta water if needed.
- Toss the drained pasta into the sauce, mixing well to coat; add more pasta water if necessary.
- Taste and bright up with a squeeze of lemon or a splash of white wine.
- Serve warm, topped with extra Parmesan and crispy sage leaves, if desired.
Notes
Using fresh sage enhances the flavor, but dried sage works well too.
Substituting half-and-half allows for a lighter version while maintaining creaminess.
Reserve pasta water helps achieve the desired sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 3g
- Sodium: 600mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 90mg