Description
A cozy and creamy pumpkin pasta made in just 30 minutes with sage, garlic, nutmeg, and parmesan. Perfect for fall dinners.
Ingredients
1 pound rigatoni pasta (or pasta of choice)
2 tablespoons olive oil
8 sage leaves, minced (about 2 tablespoons)
4 garlic cloves, minced
1 (15-ounce) can pumpkin purée
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
1 cup whole milk
½ cup grated parmesan cheese (plus more for serving)
Instructions
1. Cook pasta al dente in salted boiling water, reserve 1 ½ cups pasta water, drain and set aside.
2. Heat olive oil in skillet, add sage and garlic, cook 1 minute until aromatic.
3. Stir in pumpkin purée, salt, pepper, and nutmeg; cook 2–3 minutes.
4. Add milk, stir until creamy.
5. Add cooked pasta and reserved pasta water; toss until sauce clings to pasta, 3–4 minutes.
6. Remove from heat, stir in parmesan cheese, serve immediately with extra parmesan.
Notes
Storage: Keep in airtight container in fridge for 4–5 days.
Reheat: Microwave or stovetop, add a little water to thin sauce if needed.
Tips: Cook pasta al dente, reserve pasta water for sauce, add veggies or protein if desired, cook pasta in salted water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Halloween Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 oz pasta
- Calories: 289 kcal
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 9 mg