Creamy Pumpkin Pasta
30 min·American
Creamy Pumpkin Pasta
Ingredients
- 1 onion (diced)
- 3 cloves garlic (minced)
- ¼ teaspoon ground sage
- ⅛ teaspoon dried thyme leaves
- ½ teaspoon red pepper flakes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 15 ounces pumpkin puree (canned or fresh)
- ½ cup heavy whipping cream
- 16 ounces rigatoni (or medium pasta)
- 2 tablespoons shredded Parmesan cheese
- chopped fresh parsley (for garnish )
Instructions
5 steps
- 1
In a saucepan, cook onion, garlic, sage, thyme, and chili flakes in butter over medium heat until tender.
- 2
Add flour and cook 1-2 minutes. Stir in broth a little bit at a time until smooth. Simmer 1 minute.
- 3
Add pumpkin and heavy cream. Simmer uncovered until slightly thickened, about 5 minutes.
5 min - 4
Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
- 5
Toss pasta with sauce, adding reserved pasta water a little at a time if needed. Top with parmesan cheese and parsley.
Progress
0 / 5 steps
Nutrition
Per serving (based on 4 servings)
Calories
676cal
Protein
19.0g
Carbs
101.0g
Fat
22.0g
Fiber
5.0g
Sugar
7.0g
Sodium
462mg
Saturated Fat
13.0g
