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Creamy Pumpkin Pasta

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Creamy Pumpkin Pasta combines tender rigatoni with a silky pumpkin sauce flavored with garlic, fresh sage, nutmeg, and Parmesan. This cozy vegetarian pasta is ready in just 30 minutes and makes an easy fall dinner.

Ingredients

  • 1 pound rigatoni pasta or another pasta of choice
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh sage leaves
  • 4 garlic cloves, minced
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup whole milk
  • ½ cup grated Parmesan cheese, plus additional Parmesan for serving

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
  2. Before draining, reserve about 1½ cups of the starchy pasta cooking water. Drain the pasta and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the minced sage and garlic and cook for about 1 minute, stirring frequently, until fragrant.
  4. Add the pumpkin puree, salt, black pepper, and nutmeg. Stir well and cook for 2 to 3 minutes to deepen the pumpkin flavor.
  5. Pour in the whole milk and stir until the pumpkin mixture is smooth and creamy.
  6. Add the cooked pasta to the skillet along with some of the reserved pasta water. Toss for 3 to 4 minutes, adding additional pasta water as needed, until the sauce is glossy and evenly coats the pasta.
  7. Turn off the heat and stir in the grated Parmesan cheese. Toss until the cheese has melted into the pumpkin sauce.
  8. Serve immediately with additional grated Parmesan and freshly ground black pepper, if desired.

Notes

  • Use pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and dessert spices.
  • Have the sauce ingredients measured and ready before cooking because the sauce comes together quickly.
  • For a richer sauce, replace some or all of the whole milk with half-and-half or heavy cream.
  • Butternut squash puree can be substituted for pumpkin puree.
  • Add sautéed spinach, kale, mushrooms, or thawed peas for extra vegetables.
  • For additional protein, add separately cooked shredded chicken, ground turkey, or ground beef.
  • For a crunchy topping, sprinkle the finished pasta with panko breadcrumbs toasted in olive oil.
  • Rosemary or thyme can be substituted for fresh sage. If using dried herbs, use a smaller quantity.
  • Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Reheat gently with a splash of water or milk to loosen the sauce.
  • The pumpkin sauce can be frozen separately for up to 6 months. Thaw overnight in the refrigerator before reheating and combining with freshly cooked pasta.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-pumpkin-pasta/