Creamy Pumpkin Pasta (Print Version)
Silky pumpkin sauce with sage, garlic, and Parmesan coats pasta for a comforting, fall-inspired meal.
# What You'll Need:
→ Pasta
01 -
8 ounces rigatoni pasta
→ Sauce
02 -
1 cup canned pumpkin purée (pure, not pie filling)
03 -
1 tablespoon unsalted butter
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh sage leaves, chopped (or 1½ teaspoons dried sage)
06 -
½ cup heavy cream
07 -
½ cup freshly grated Parmesan cheese
08 -
Pinch of ground nutmeg
09 -
Salt and freshly ground black pepper, to taste
10 -
Optional: 1 teaspoon fresh lemon juice or white wine
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil and cook rigatoni until al dente, about 10-12 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
02 -
Melt butter in a large skillet over medium heat. Add minced garlic and chopped fresh sage, sautéing 1-2 minutes until fragrant without browning.
03 -
Stir in pumpkin purée and cook for 1 minute to soften raw flavor. Pour in heavy cream and stir until sauce is smooth and combined.
04 -
Add Parmesan cheese, nutmeg, salt, and pepper. Simmer on low heat for 2-3 minutes until slightly thickened. Adjust consistency with reserved pasta water if needed.
05 -
Toss drained pasta into the sauce, mixing well to coat. Add additional reserved pasta water if required to loosen the sauce.
06 -
Taste and, if desired, stir in lemon juice or white wine to brighten the sauce. Plate and garnish with extra Parmesan and crispy sage leaves, serving warm.
# Additional Notes:
01 -
For homemade pumpkin purée, roast and puree pumpkin until smooth and thick to maintain sauce creaminess.
02 -
Use half-and-half instead of cream for a lighter sauce, and reduce butter slightly for less richness.