Description
A cozy, creamy pumpkin pasta made with rigatoni, pumpkin puree, and Parmesan cheese perfect for fall dinners or quick weeknight comfort food.
Ingredients
Units
Scale
- 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)
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parsley (minced)
- 1/4 cup Parmesan cheese
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- In a skillet, sauté onion and garlic in butter until softened.
- Whisk in pumpkin puree, broth, heavy cream, sour cream, and seasonings.
- Simmer 10 minutes, stirring occasionally.
- Stir in pasta, simmer 2–3 minutes more until thick.
- Garnish with Parmesan and parsley. Serve hot.
Notes
- Substitute vegetable broth for a vegetarian option.
- Add red pepper flakes for a little spice.
- Use Greek yogurt instead of sour cream for a lighter version.
Nutrition
- Calories: 380
