Description
This creamy pumpkin pasta features rich flavors from garlic, sage, and parmesan. It’s an easy dish that makes for a comforting meal, whether you’re looking for a quick dinner or a cozy treat.
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
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente. Before draining, scoop out about ½ cup of pasta water and set aside.
- While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and sage, sauté for a minute or two until fragrant but not browned.
- Stir in the pumpkin purée and cook for a minute to mellow its flavor. Then add the cream, stirring until combined and silky.
- Mix in the Parmesan, nutmeg, salt, and pepper, and let simmer on low for a couple of minutes until slightly thickened. Add reserved pasta water if necessary to thin it out.
- Add the drained pasta, mixing thoroughly to ensure each strand is coated in the sauce. Use additional pasta water if needed.
- Taste and if desired, add a squeeze of lemon juice or a splash of white wine for brightness.
- Plate the pasta and top with extra Parmesan and crispy sage leaves if available. Serve warm.
Notes
Feel free to substitute half-and-half for a lighter version of the sauce.
For extra flavor, add crispy sage leaves on top before serving.
This dish is best enjoyed fresh but can be stored in the fridge for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 120mg