Description

A quick and cozy 30-minute pasta dish with a velvety pumpkin sauce made from pumpkin puree, broth, cream, and sour cream, flavored with nutmeg and finished with Parmesan and parsley for a comforting fall meal.

Ingredients

1 lb rigatoni pasta

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp butter

2 cups pumpkin puree

2 cups chicken broth (or vegetable broth for vegetarian)

¼ cup heavy cream

½ cup sour cream

¼ tsp nutmeg

1 tsp salt

¼ tsp black pepper

2 tbsp fresh parsley, minced

¼ cup Parmesan cheese

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Instructions

Bring a pot of salted water to a boil. Cook rigatoni until al dente, then drain and set aside.
In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened.
Whisk in pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Stir in cooked pasta and simmer 2–3 minutes until sauce thickens and coats pasta.
Top with Parmesan cheese and parsley before serving.

Notes

Add spinach or kale for extra greens.

Swap chicken broth for vegetable broth to make it vegetarian.

Add red pepper flakes or cayenne for heat.

Fresh roasted pumpkin puree works beautifully instead of canned.

For extra creaminess, melt in cream cheese or more Parmesan.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 12g
Cholesterol: 55mg