Creamy Pumpkin Pasta Recipe
This Creamy Pumpkin Pasta recipe combines tender rigatoni with a rich, velvety pumpkin sauce made from pumpkin puree, chicken broth, and creamy dairy, seasoned with nutmeg and fresh parsley. It’s a comforting autumn-inspired dish perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing, Simmering
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 cups pumpkin puree
- 2 cups chicken broth
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons fresh parsley, minced
- 1/4 cup Parmesan cheese
Instructions
- Boil Pasta: Cook the rigatoni pasta in salted boiling water until it is al dente, about 10-12 minutes. Drain and set aside to keep warm.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter and sauté the finely chopped onion and minced garlic until the onion becomes soft and translucent, about 3-5 minutes.
- Prepare Pumpkin Sauce: Whisk in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer Sauce: Let the pumpkin sauce simmer gently for 10 minutes, stirring occasionally to prevent sticking and to allow flavors to meld and sauce to thicken.
- Combine Pasta and Sauce: Add the cooked rigatoni into the skillet with the pumpkin sauce. Stir well to coat the pasta fully. Simmer together for an additional 2-3 minutes until the sauce thickens slightly and clings to the pasta.
- Garnish and Serve: Remove from heat and garnish with freshly grated Parmesan cheese and minced parsley before serving warm.
Notes
- You can substitute dried sage or thyme for parsley for a different herbal note.
- Use canned pumpkin puree or homemade pumpkin puree for best flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure not to overcook the pasta to maintain a good texture when mixed with sauce.
- Leftover pasta can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 30 mg
Keywords: pumpkin pasta, creamy pumpkin sauce, rigatoni recipe, autumn pasta, seasonal dinner, pumpkin puree recipe
Find it online: https://leofoster.com/creamy-pumpkin-pasta-recipe/
