Description
This creamy pumpkin pasta is a comforting and flavorful dish perfect for fall. Featuring tender rigatoni pasta enveloped in a rich sauce made from pumpkin puree, cream, and warming spices, it’s an easy-to-make meal that brings seasonal flavors to your dinner table. Garnished with Parmesan and fresh parsley, this pasta dish is both hearty and elegant.
Ingredients
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 prepare the sauce.
- Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the finely chopped onion and minced garlic, and cook until softened, about 3 minutes. Stir in pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and pepper. Let the sauce simmer gently for 10 minutes, stirring occasionally to blend the flavors.
- Combine: Add the cooked rigatoni pasta into the pumpkin sauce and stir thoroughly to coat the pasta. Allow the pasta to simmer in the sauce for an additional 2–3 minutes so it thickens slightly and absorbs the flavors.
- Serve: Plate the creamy pumpkin pasta and garnish generously with fresh Parmesan cheese and chopped parsley. Serve warm and enjoy this cozy dish immediately.
Notes
- Use regular pumpkin puree, not spiced pumpkin pie filling, for best flavor balance.
- If you want a vegetarian version, substitute vegetable broth for chicken broth.
- For a lighter option, substitute half-and-half for the heavy cream.
- Be careful not to overcook the pasta to avoid it becoming mushy in the sauce.
- This dish pairs wonderfully with a crisp green salad or roasted vegetables.
