Creamy Pumpkin Pasta
Get cozy this fall with this delicious and creamy pumpkin pasta recipe. Made with canned pumpkin puree, it's ready in just 30 minutes!
Ingredients
Scaled from 8 servings
- 1 lb rigatoni pasta or pasta of choice
- 2 tbsp olive oil
- 2 tbsp sage leaves minced
- 4 clove garlic minced
- 1 can pumpkin purée
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 1 c whole milk
- ½ c parmesan cheese grated, plus more for serving
Instructions
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In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 ½ cups pasta water, drain and set aside.
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Heat the olive oil in a large skillet over medium heat. Add the sage and garlic, and cook until aromatic, 1 minute. Add the pumpkin puree, salt, pepper, and nutmeg and continue to cook for 2-3 more minutes. Add the milk and stir until well combined and creamy.
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Add the cooked pasta and reserved pasta water and toss to combine until the sauce clings to the pasta and is glossy, about 3-4 minutes.
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Turn off the heat, stir in the grated parmesan cheese until well combined, and serve immediately with more parmesan cheese on top, if desired.
Nutrition
Per serving
| Calories | 289 |
|---|---|
| Fat | 7 |
| Saturated fat | 2 |
| Unsaturated fat | 4 |
| Cholesterol | 9 |
| Sodium | 270 |
| Carbohydrates | 45 |
| Fiber | 2 |
| Sugar | 3 |
| Protein | 10 |