Description
This creamy pumpkin ricotta pasta is a delightful fall dish that’s easy to make and perfect for a cozy dinner.
Ingredients
Scale
- 1 pound pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup ricotta
- 1/2 cup milk
- 1/4 teaspoon nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- Parmesan cheese, to serve
- Fresh sage leaves (optional)
Instructions
- Bring a large pot of well-salted water to a boil. Once boiling, add the pasta, reduce to a very gentle simmer, and cook the pasta to al dente or as per package directions. While the pasta is cooking, scoop out 1 cup of pasta water and set it aside.
- In a large skillet or pan on medium-high heat, warm the olive oil, then add the onion and garlic, and cook for 3-4 minutes until translucent and tender.
- Add the pumpkin puree, ricotta cheese, milk, nutmeg, red pepper flakes (optional), and salt, stir to combine, and warm for 1-2 minutes, then turn off the heat and remove the pan from the stove.
- Transfer the pumpkin ricotta mixture to a blender or small food processor and puree until smooth. Taste and adjust seasoning with additional salt and pepper as needed.
- Once blended, return the pumpkin ricotta sauce to the pan, add the cooked pasta, and toss together until well combined, adding additional splashes of the reserved pasta water as needed until the desired consistency is reached.
- Optional: Warm a few tablespoons of olive oil in a pan to medium-high heat, then add fresh sage leaves, working in batches, and fry for 3-5 seconds until golden, watching them closely to ensure they do not burn. Once fried, use tongs to remove them from the pan, place them on a plate lined with a paper towel to absorb any excess oil, and sprinkle with a bit of salt.
- Serve the pasta warm with freshly grated parmesan cheese and crispy sage leaves. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- This dish is great for using canned pumpkin puree for convenience.
- Add more red pepper flakes for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg