Pumpkin Pasta

Wooden spoon digging into a creamy pasta dish

Easy Pumpkin Pasta recipe where rigatoni pasta is tossed in a creamy and rich pumpkin cream sauce infused with sage. A delicious Fall pasta dinner recipe ready under 35 minutes!

5 from 4 votes

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Course: Main Course

Cuisine: American, Italian

Prep Time: 5

Cook Time: 30

Total Time: 30

Servings: servings

Calories: 500kcal

Author: MinShien

Equipment

immersion blender

Ingredients

1 lbs rigatoni pasta
3 tbsp salted butter
1 small onion diced
1 cup carrots chopped finely
5-6 cloves garlic minced
16 oz pumpkin puree
15 oz tomato puree
1/2 cup chicken broth or vegetable broth
6-8 fresh sage leaves
1 1/2 cup half and half
2 tsp salt or to taste
1/4 cup parmesan cheese shredded

Instructions

In a medium pot, bring water to boil. Add pasta, cook using package instructions. When pasta is done, drain water and set aside.
In a separate large pot, melt butter under medium heat. Add onions and carrots. Sauté until tender, about 1-2 minutes. Add garlic, sauté for another 30 seconds.
Add pumpkin puree, tomato puree and chicken broth. Stir to combine. Add sage leaves, bring to a boil. Cook for 2-3 minutes, stir continuously.
Optional: Using an immersion blender, blend sauce.
Add half and half. Stir to combine. Bring to a boil, then add salt.
Bring cooked pasta into the sauce. Toss to combine.
Garnish with parmesan cheese. Serve and enjoy!

Nutrition

Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!