Description

This creamy pumpkin pasta features rich flavors and easy preparation, making it an ideal choice for a quick and satisfying dinner. With pumpkin purée and Parmesan, this dish stands out as comforting and 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: a squeeze of lemon juice or white wine 1 tbsp to brighten

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Instructions

Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
Melt the butter in a large skillet over medium heat. Sauté the garlic and sage for 1-2 minutes until fragrant but not browned.
Add the pumpkin purée and cook for 1 minute to soften its flavor. Stir in the cream until well combined.
Incorporate the Parmesan, nutmeg, salt, and pepper. Let it simmer on low until slightly thickened, adding pasta water if necessary.
Toss the drained pasta with the sauce, adjusting with more pasta water if needed.
Taste and add a squeeze of lemon or splash of white wine, if desired.
Serve warm, topped with extra Parmesan and crispy sage leaves.

Notes

For a lighter version, substitute half-and-half for heavy cream.
Feel free to add cooked chicken or sautéed mushrooms for extra protein and flavor.
Adjust the seasoning to taste, especially if you enjoy a bolder flavor.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5g
Sodium: 700mg
Fat: 40g
Saturated Fat: 23g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 15g
Cholesterol: 120mg