Description
This creamy pumpkin pasta combines tender rigatoni with a rich, flavorful sauce made from pumpkin puree, cream, and warm spices. It’s a comforting, quick, and satisfying vegetarian meal perfect for fall or any cozy dinner.
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 well and set aside to be added later to the sauce.
- Prepare the Sauce: In a large skillet, melt butter over medium heat. Add the finely chopped onion and minced garlic, cooking for about 3 minutes or until softened and fragrant. Stir in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, and season with salt and pepper to taste. Let the sauce simmer gently for 10 minutes, stirring occasionally to combine all flavors and allow it to thicken slightly.
- Combine: Add the cooked rigatoni pasta directly into the pumpkin sauce. Stir well to coat all pasta pieces evenly. Allow the pasta to simmer in the sauce for an additional 2-3 minutes to absorb the flavors and thicken the sauce further.
- Serve: Dish out the creamy pumpkin pasta onto plates or bowls. Garnish with freshly grated Parmesan cheese and chopped fresh parsley for a bright finish. Serve warm and enjoy your comforting meal.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- Adjust seasoning with salt, pepper, and nutmeg according to taste preference.
- The dish pairs well with a simple green salad or crusty bread.
- Reheat gently on stovetop to avoid curdling the cream.
