Description
Indulge in the flavors of fall with this Creamy Parmesan Pumpkin Pasta. This cozy dish combines the rich taste of pumpkin puree with a luscious creamy sauce and perfectly cooked rigatoni, making it a delightful option for busy weeknights or intimate gatherings. In just 20 minutes, you can twirl your fork through this comforting meal that’s bound to please both kids and adults. Enhanced with seasonal spices and freshly grated Parmesan cheese, each bite offers warmth and satisfaction. Easily customizable to suit your taste, this pasta is not only simple to prepare but also perfect for meal prep. Serve it with grilled chicken or a side salad for a complete dining experience.
Ingredients
Scale
- 8 ounces rigatoni pasta
- 3 tablespoons butter
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup pumpkin puree
- 1 1/2 cups heavy whipping cream (or coconut cream for a vegan option)
- 1/2 cup freshly grated Parmesan cheese
- pinch of red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground sage
- 1/8 teaspoon ground nutmeg
- 1 teaspoon brown sugar
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter and sauté the diced onion with optional red pepper flakes until soft.
- Stir in the minced garlic and cook for an additional minute.
- Add the pumpkin puree and mix well, allowing flavors to meld. Then pour in the heavy cream and whisk until smooth.
- Season with salt, black pepper, sage, nutmeg, and brown sugar. Let simmer for about 2-3 minutes.
- Stir in the grated Parmesan cheese until fully melted and creamy.
- Toss the cooked rigatoni into the sauce until evenly coated before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 545
- Sugar: 6g
- Sodium: 553mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 83mg