Description
This creamy pumpkin pasta features rigatoni combined with savory garlic, rich heavy cream, and delicious pumpkin purée. An easy and warm dish ideal for a quick dinner or cozy nights at home!
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: 1 tbsp lemon juice or white wine to brighten
Instructions
- Boil salted water in a pot and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
- Melt butter in a large skillet over medium heat. Add garlic and sage, sauté for 1-2 minutes until aromatic, but not browned.
- Mix in pumpkin purée and let it cook for a minute. Then pour in cream, stirring until smooth.
- Add Parmesan, nutmeg, salt, and pepper. Let simmer on low for a few minutes until slightly thickened. Add reserved pasta water if it gets too thick.
- Combine the drained pasta with the sauce, mixing well. Add more pasta water if necessary to achieve desired consistency.
- Taste and add a squeeze of lemon or splash of white wine if desired for brightness.
- Serve warm topped with extra Parmesan and crispy sage leaves.
Notes
For a lighter option, substitute heavy cream with half-and-half.
Serving suggestion: Pair with a side salad for a complete meal.
For extra flavor, consider adding sautéed mushrooms or spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 4g
- Sodium: 700mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg