Description
This creamy pumpkin pasta is a delightful dish that combines the rich flavors of pumpkin, garlic, and sage with a silky sauce. Perfect for a quick dinner or comforting meal, it’s easy to make and deliciously satisfying!
Ingredients
Scale
- 6 oz rigatoni pasta
- 1 tbsp butter
- 2 cloves garlic minced
- 1 tsp finely chopped fresh sage
- 1/2 cup canned pumpkin purée
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice or white wine (optional)
Instructions
- Boil salted water in a pot and cook rigatoni until al dente. Reserve ½ cup pasta water before draining.
- In a skillet, melt butter over medium heat, then sauté garlic and sage until fragrant, avoiding browning the garlic.
- Mix in pumpkin purée and cook for a minute, then add cream and stir until combined and silky.
- Add Parmesan, nutmeg, salt, and pepper. Simmer on low until the sauce thickens slightly, adding reserved pasta water as needed.
- Toss the drained pasta with the sauce, mixing well and adding more pasta water for consistency if required.
- Taste, then add a squeeze of lemon juice or a splash of white wine to brighten the flavor if desired.
- Plate and top with extra Parmesan and crispy sage leaves, serving warm.
Notes
For a lighter version, substitute heavy cream with half-and-half.
Fresh sage offers a more robust flavor compared to dried sage.
This dish pairs well with a side salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 6g
- Sodium: 750mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 100mg