Description
This creamy pumpkin pasta is a delightful dish that combines rigatoni with rich pumpkin puree and fragrant sage. Quick to prepare and flavor-packed, it’s a great choice for a comforting dinner or cozy meal 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: a squeeze of lemon juice or white wine (1 tbsp)
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. Add the garlic and sage, sauté for 1-2 minutes until fragrant.
- Stir in the pumpkin purée and cook for a minute, then pour in the cream and mix until silky and combined.
- Add the Parmesan, nutmeg, salt, and pepper. Let it simmer on low for a couple of minutes, adding pasta water if too thick.
- Toss in the drained pasta and mix until coated, adding more pasta water if needed.
- Taste and add a squeeze of lemon or a splash of white wine to enhance flavors if desired.
- Serve topped with extra Parmesan and crispy sage leaves.
Notes
For a lighter version, substitute half-and-half for heavy cream.
Adding more pasta water can adjust sauce consistency as needed.
Serve immediately for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 100mg