Creamy Pumpkin Pasta
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
6
-
Calories
541 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Pumpkin Pasta
Description
This recipe begins with boiling rigatoni pasta in salted water until al dente. Meanwhile, butter is melted in a skillet to gently sauté fresh sage leaves until crisp and aromatic. Shallot, garlic, red pepper flakes, salt, and pepper are cooked until softened, then deglazed with white wine to add acidity and depth. The pumpkin purée is stirred in to blend flavors and heat through.
After reserving pasta water, mascarpone cheese is folded into the pan to create a creamy, luscious sauce. The drained pasta and Parmesan cheese mix in to coat every rigatoni piece with a silky sauce that carries subtle warmth from red pepper flakes and earthiness from pumpkin and sage. The sage leaves are removed earlier to prevent sogginess but infused their flavor during cooking.
This pasta can be served as a main vegetarian dish. Suggestions include adding spicy Italian or chicken sausage for protein as noted in the recipe notes. The combination of pumpkin and cheese gives a rich yet balanced sauce suitable for fall menus or creamy pasta lovers.
Ingredients
- 16 ounces rigatoni pasta
- 6 tablespoons butter
- ¼ cup sage fresh leaves
- ¼ cup shallot minced
- 2 cloves garlic , minced (about 2 teaspoons)
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 cup pumpkin from a 15-ounce can, pure
- ½ cup white wine
- ½ cup water reserved pasta water
- ½ cup mascarpone , (from 1 8-ounce container)
- ½ cup Parmesan Cheese plus more for serving, grated
Instructions
- Fill a large pot with water for your pasta. Once the water is boiling, generously season with kosher salt and add the pasta. While the pasta cooks, heat a large skillet over medium and add the butter. Once the butter has melted, add the sage and sauté until slightly crispy, 2-3 minutes, scraping up those browned butter bits from the bottom of the pan. Remove the sage using a slotted spoon and set aside.
- To the skillet, add the shallot, garlic, red pepper flakes, salt, and pepper, and sauté until the shallot is softened, 2-3 minutes. Pour in the white wine to deglaze the pan, and simmer for about 2 minutes. Add the pumpkin and stir for about 1-2 minutes. Check the pasta which should now be al dente. Reserve ½ cup of pasta water then drain the pasta but do not rinse. Add reserved pasta water to the skillet and stir in the mascarpone. Once the mascarpone has melted, add the pasta and Parmesan and stir well to coat the pasta in the sauce.
- Taste for seasoning and add more salt or pepper if desired. To serve, portion pasta in bowls and crumble reserved sage leaves on top, followed by more fresh grated Parmesan.
Notes
- Add spicy Italian or chicken sausage for a hearty protein addition if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 355mg | 15% |
| Potassium | 329mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 7090IU | 142% |
| Vitamin C | 3mg | 3% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
