Description
This Creamy Pumpkin Pasta is a comforting and flavorful autumn-inspired dish that combines tender rigatoni pasta with a rich, velvety pumpkin sauce enhanced by garlic, onion, and warm spices. Perfect for a cozy dinner, the sauce is made creamy with a blend of heavy cream and sour cream, finished with Parmesan cheese and fresh parsley for a deliciously balanced meal.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 cups pumpkin puree
- 2 cups chicken broth
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons fresh parsley, minced
- 1/4 cup Parmesan cheese
Instructions
- Cook the pasta: Boil a large pot of salted water and add the rigatoni pasta. Cook according to package directions until al dente, usually about 11-13 minutes. Drain the pasta and set aside.
- Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the finely chopped onion and minced garlic and sauté for about 5 minutes until the onion is soft and translucent, releasing their fragrant aroma.
- Prepare the pumpkin sauce: To the skillet, whisk in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and black pepper. Stir until fully combined and smooth.
- Simmer the sauce: Allow the pumpkin sauce to gently simmer over medium-low heat for about 10 minutes, stirring occasionally to prevent sticking and help the flavors meld together. The sauce will thicken slightly during this time.
- Combine pasta and sauce: Add the cooked rigatoni into the skillet with the pumpkin sauce. Stir well to coat the pasta completely. Continue simmering together for another 2-3 minutes until the sauce is thickened and adheres well to the pasta.
- Garnish and serve: Remove from heat and sprinkle freshly grated Parmesan cheese and minced fresh parsley on top. Serve warm for a creamy, savory, and satisfying fall-inspired meal.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- You can add cooked sausage or roasted vegetables for added protein or texture.
- If you prefer a thinner sauce, adjust the amount of chicken broth accordingly.
- Use fresh Parmesan cheese for the best flavor and melt quality.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop to maintain the sauce’s creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
