Description
A comforting pasta dish combining creamy ricotta and sweet pumpkin, perfect for autumn gatherings.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 1 cup pumpkin puree (fresh or canned)
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp fresh sage (or thyme/parsley)
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1/4 tsp nutmeg
- 1 tbsp olive oil
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in pumpkin puree and heavy cream, mixing until combined. Season with salt, pepper, and nutmeg.
- Remove skillet from heat, add ricotta, and mix until the sauce is creamy. Adjust seasoning to taste.
- Add cooked and drained pasta directly to the skillet, tossing until well-coated.
- Garnish with freshly grated Parmesan and chopped herbs. Serve warm.
Notes
For a smoother sauce, reserve some pasta water before draining and add it as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Pumpkin Pasta, Creamy Pasta, Vegetarian Recipe, Fall Recipes, Comfort Food
