Ingredients
1 pound rigatoni pasta (or pasta of choice)
2 tbsp olive oil
8 sage leaves, minced (about 2 tbsp)
4 garlic cloves, minced
1 (15-ounce) can pumpkin purée
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1 cup whole milk
1/2 cup grated parmesan cheese (plus more for serving)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 1/2 cups of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sage and garlic, cooking for about 1 minute until fragrant.
- Stir in pumpkin purée, salt, pepper, and nutmeg. Cook for 2–3 minutes.
- Pour in milk and stir until smooth and creamy.
- Add the cooked pasta and reserved pasta water. Toss until the sauce coats the pasta and becomes glossy, about 3–4 minutes.
- Turn off the heat, stir in parmesan cheese, and mix until combined.
- Serve warm, topped with extra parmesan if desired.
Notes
- Swap whole milk with heavy cream for extra richness.
- Add sausage, pancetta, or chicken for more protein.
- Stir in spinach or kale for extra greens.
- Use pecorino romano instead of parmesan for a sharper flavor.
- Not recommended for freezing, as the sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
