Description
Creamy Pumpkin Pasta features tender rigatoni tossed in a luscious, velvety pumpkin sauce enriched with sour cream, Parmesan, and a hint of nutmeg. Balanced with sautéed onions, garlic, and a creamy blend of broth and heavy cream, this one-pan meal is simple and inviting. Finished with a sprinkle of parsley and Parmesan, it’s a hearty, comforting dish perfect for fall or weeknight dinners.
Ingredients
- 1 pound rigatoni pasta
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup Parmesan cheese
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups pumpkin puree
- 2 tablespoons butter
- 2 tablespoons fresh parsley, minced
Instructions
- Boil the pasta in salted water until al dente. Drain pasta, and set aside.
- In a large skillet, sauté the onion and garlic in butter over medium heat until soft.
- Whisk in the pumpkin puree, chicken broth, heavy cream, sour cream, salt, black pepper, and nutmeg.
- Simmer the pumpkin sauce for 10 minutes, stirring occasionally.
- Stir the cooked pasta into the pumpkin sauce, simmering for 2-3 minutes more until thickened.
- Garnish with Parmesan cheese and fresh parsley, if desired.
Notes
Substitute rigatoni with penne or fusilli, and sour cream with Greek yogurt for a tangier taste. Use vegetable broth to make it vegetarian. Make the sauce ahead; keep refrigerated for up to 2 days and reheat gently before mixing with pasta. If sauce is too thick, loosen it with extra broth or pasta water. Avoid overheating after adding dairy to prevent curdling. Freeze sauce separately for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian