Description
A comforting and creamy pasta dish made with pumpkin puree, perfect for cozy nights and entertaining guests.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup pumpkin puree
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- 1/2 cup reserved pasta water
Instructions
- Boil a large pot of salted water and cook the rigatoni until al dente. Reserve 1/2 cup of the pasta water and then drain the pasta.
- In a large skillet, heat olive oil over medium heat. Sauté the onion until soft, then add the minced garlic and cook for 1 minute until fragrant.
- Stir in the pumpkin puree, followed by the heavy cream, salt, pepper, and nutmeg. Stir everything until smooth and warmed through.
- Reduce the heat and mix in the parmesan cheese until melted and combined.
- Add the cooked pasta into the skillet, tossing everything together. If the sauce is too thick, use the reserved pasta water to loosen it as needed.
- Garnish with extra parmesan and chopped parsley before serving warm.
Notes
Best served warm. Can be paired with a fresh side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: pumpkin pasta, creamy pasta, autumn recipes, vegetarian pasta, comfort food