Description
Cozy, rich pasta coated in a velvety pumpkin-Parmesan sauce with a hint of garlic and spice.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup pumpkin purée
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ tsp nutmeg
- ½ tsp black pepper
- Salt to taste
- Fresh thyme or sage leaves (optional, for garnish)
Instructions
- Cook rigatoni according to package instructions until al dente; reserve ½ cup pasta water.
- In a skillet, melt butter and sauté garlic until fragrant.
- Stir in pumpkin purée, cream, nutmeg, salt, and pepper. Simmer for 5 minutes.
- Add Parmesan and stir until smooth and creamy.
- Toss rigatoni into the sauce, adding pasta water if needed for silkiness.
- Top with extra Parmesan and freshly cracked black pepper.
- Garnish with thyme or sage before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This dish pairs well with a side salad or garlic bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg