Description
A creamy pumpkin alfredo rigatoni dish with a hint of sage for a cozy fall meal.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Cook rigatoni according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sage, sauté for 1 minute.
- Stir in pumpkin puree and heavy cream. Simmer for 3 minutes.
- Add Parmesan cheese, salt, pepper, and nutmeg. Stir until smooth.
- Toss cooked rigatoni in the sauce until well coated.
- Serve warm with extra Parmesan if desired.
Notes
- Use fresh sage for best flavor.
- Adjust salt and pepper to taste.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg
Keywords: pumpkin alfredo, rigatoni, sage, fall pasta, creamy pasta