Description
This Creamy Pumpkin Pasta is the ultimate savory celebration of autumn, delivering restaurant-quality comfort in under 30 minutes. The luxurious, velvety pumpkin sauce is perfectly balanced with savory shallots, garlic, and a hint of rosemary and spice. Tossed with rigatoni, it’s an elegant and ridiculously easy meal that tastes like a cozy fall evening in a bowl.
Ingredients
1 pound rigatoni pasta, or pasta of your choice
1 tablespoon olive oil
1 large shallot, chopped
4–5 garlic cloves, minced
1 teaspoon freshly chopped rosemary
1/4 teaspoon crushed red pepper flakes
15 ounce can pumpkin puree
1 cup vegetable broth, can use chicken broth
1/2 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Pinch of nutmeg
1/2 cup freshly grated parmesan cheese, plus more for serving
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Before draining, reserve about one cup of the starchy pasta water.
Sauté the Aromatics:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped shallot and cook for 3-4 minutes until softened. Stir in the minced garlic, chopped rosemary, and red pepper flakes, and cook for one more minute until fragrant.
Build the Pumpkin Sauce:
Stir in the pumpkin puree, vegetable broth, heavy cream, and a pinch of nutmeg. Season with salt and pepper. Bring the sauce to a gentle simmer and cook for about 5 minutes, until it thickens slightly.
Combine and Serve:
Reduce the heat to low and stir in the parmesan cheese until melted. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches the desired consistency. Serve immediately with extra parmesan cheese.
Notes
Hearty Add-ins:
To make this a more substantial meal, add cooked crumbled Italian sausage, shredded rotisserie chicken, or crispy pancetta to the finished dish.
Vegan/Dairy-Free Option:
To make this dish vegan, use a plant-based heavy cream substitute (like cashew cream), swap the parmesan for a vegan alternative or nutritional yeast, and ensure you use vegetable broth.
Reheating Leftovers:
Store leftovers in an airtight container for up to 4 days. When reheating, add a splash of milk, cream, or broth to loosen the sauce and restore its creamy texture.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 70mg
Keywords: pumpkin pasta, creamy pasta sauce, rigatoni recipe, fall pasta dish, 30-minute meal, savory pumpkin recipe, comfort food