Description
This creamy pumpkin pasta is a comforting and flavorful dish perfect for fall or any time you crave a rich, autumn-inspired meal. Tender rigatoni pasta is tossed in a luscious sauce made from pumpkin puree, cream, and a hint of nutmeg, then topped with fresh Parmesan and parsley for a delightful finish.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sauce
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup sour cream
- 1 tsp nutmeg
- Salt and pepper to taste
Garnish
- Fresh Parmesan cheese, for garnish
- Fresh parsley, for garnish
Instructions
- Cook the Pasta: Cook the rigatoni according to the package instructions until al dente. Drain and set aside to keep warm.
- Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes. Stir in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and pepper. Allow the sauce to simmer gently for 10 minutes, stirring occasionally to meld the flavors and thicken the sauce.
- Combine: Add the cooked rigatoni pasta into the skillet with the pumpkin sauce. Stir thoroughly to coat the pasta evenly. Let the pasta simmer in the sauce for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to blend.
- Serve: Dish out the creamy pumpkin pasta onto plates. Garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve warm and enjoy this cozy, flavorful dish.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- You can substitute heavy cream with half-and-half for a lighter version.
- To make this dish vegetarian, use vegetable broth instead of chicken broth.
- For extra depth of flavor, toast the rigatoni briefly in the sauce before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
