Description
Enjoy a comforting bowl of creamy pumpkin pasta, featuring flavorful garlic, fresh sage, and rich Parmesan. Perfect for a cozy dinner, this dish blends simplicity with irresistible taste.
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
- Boil salted water in a pot and cook the pasta until al dente. Reserve about ½ cup of the pasta water before draining.
- In a large skillet, melt butter over medium heat. Sauté the garlic and sage for 1-2 minutes until fragrant and garlic is not browned.
- Add pumpkin purée, cooking for a minute to mellow the flavors. Then, pour in the cream, stirring until well combined.
- Incorporate Parmesan, nutmeg, salt, and pepper, simmering on low for a few minutes until slightly thickened. Adjust with reserved pasta water if too thick.
- Add the drained pasta to the skillet and mix well, using more pasta water to achieve desired consistency.
- Taste and enhance flavor with lemon juice or white wine if desired.
- Serve warm, topped with additional Parmesan and crispy sage leaves for garnish.
Notes
For a lighter version, substitute heavy cream with half-and-half.
Add cooked chicken or sautéed spinach for an extra protein boost.
Stir in some crushed red pepper flakes for added heat.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg