Creamy Pumpkin Pasta (Print Version)
Silky pumpkin sauce coats rigatoni with creamy cheese, garlic, and fresh herbs for cozy autumn flavor.
# Ingredients:
→ Main Ingredients
01 -
1 pound rigatoni pasta
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
→ Sauce
04 -
2 tablespoons unsalted butter
05 -
2 cups pumpkin puree
06 -
2 cups chicken broth
07 -
1/4 cup heavy cream
08 -
1/2 cup sour cream
09 -
1/4 teaspoon ground nutmeg
10 -
1 teaspoon kosher salt
11 -
1/4 teaspoon freshly ground black pepper
→ Finishing Touches
12 -
2 tablespoons fresh parsley, minced
13 -
1/4 cup grated Parmesan cheese
# Steps:
01 -
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Drain well and set aside.
02 -
In a large skillet over medium heat, melt butter. Add chopped onion and minced garlic, sautéing until onion turns translucent and soft, about 3–4 minutes.
03 -
Reduce heat to medium-low. Stir in pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and black pepper. Whisk to fully combine.
04 -
Allow pumpkin sauce to simmer for 10 minutes, stirring occasionally, until slightly thickened and flavors meld.
05 -
Add the drained rigatoni to the skillet. Stir gently and simmer for 2 to 3 minutes, letting pasta absorb the sauce and thicken.
06 -
Remove from heat. Garnish with grated Parmesan and fresh parsley before serving.
# Notes:
01 -
For a deeper flavor, try roasting fresh pumpkin and mashing it instead of using canned pumpkin puree.