Description
Creamy Pumpkin Pasta is cozy comfort food with a seasonal twist. A velvety sauce made from pumpkin, cream, garlic, and parmesan coats every bite of pasta perfectly. It’s quick, easy, and perfect for chilly nights!
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 3-4 sage leaves, chopped
- 3-4 garlic cloves, minced
- (1) 15-ounce can of pumpkin puree
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- ½ cup half and half
- Parmesan cheese, for serving
Instructions
- Cook the pasta al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the garlic and sage, and cook while stirring continuously until aromatic, about 1 minute. (Do not burn garlic!)
- Add the pumpkin puree, salt, pepper, and nutmeg, and continue cooking for 2-3 more minutes. Add the milk and stir until well combined and creamy.
- Add the pasta and ½ cup of the reserved pasta water, stirring to combine until the sauce clings to the pasta.
- Sprinkle the grated Parmesan cheese on top, if using, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 509
- Sugar: 8.1 g
- Sodium: 337.4 mg
- Fat: 6 g
- Carbohydrates: 96.1 g
- Fiber: 7.1 g
- Protein: 17.7 g
- Cholesterol: 1.5 mg