Creamy Pumpkin Ricotta Pasta
A cozy and heartwarming dish with creamy pumpkin flavors, perfect for chilly fall evenings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (tagliatelle or fettuccine recommended)
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until it’s al dente, usually about 8-10 minutes. Remember to save about 1 cup of pasta water before draining it.
- Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Make the Sauce: Lower the heat and stir in the pumpkin puree and ricotta cheese. Mix well until combined, and slowly add in your reserved pasta water to achieve your desired sauce thickness.
- Season It Up: Add the grated Parmesan cheese, nutmeg, salt, and black pepper to the sauce. Stir well to combine everything.
- Combine Pasta & Sauce: Toss the drained pasta into the sauce, mixing gently to ensure every strand is coated.
Notes
Feel free to experiment with herbs and spices, and check FAQs for troubleshooting tips.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: pumpkin pasta, creamy ricotta, fall recipe, vegetarian pasta