Description
Quick Pumpkin Rigatoni is a simple yet flavorful dish that brings together the delightful taste of pumpkin and the heartiness of rigatoni pasta. With a creamy sauce made from pureed pumpkin, garlic, and a hint of spice, this recipe offers a fast and satisfying meal that’s perfect for busy weeknights. The addition of parmesan cheese and fresh herbs elevates the dish, making it a comforting and nutritious option for fall. Easy to prepare and full of seasonal flavors, this pasta dish is sure to become a favorite at your dinner table.
Ingredients
For the Pasta:
- 12 oz rigatoni: The tube shape of rigatoni holds onto the sauce, ensuring every bite is flavorful and satisfying.
- Salt: For seasoning the pasta water, enhancing the flavor of the pasta itself.
For the Pumpkin Sauce:
- 1 cup canned pumpkin puree: Choose pure pumpkin, not pumpkin pie filling, for the best flavor. Canned pumpkin is convenient, but you can also use fresh pumpkin if preferred.
- 2 tablespoons olive oil: Adds richness to the sauce and enhances the flavor.
- 3 cloves garlic, minced: Provides aromatic flavor and a hint of sweetness.
- 1 cup vegetable broth: To create a creamy sauce without using heavy cream, keeping it lighter and healthier.
- 1 teaspoon dried thyme: Offers a warm, earthy flavor that complements the pumpkin beautifully.
- 1 teaspoon ground nutmeg: Perfectly enhances the pumpkin and adds warmth to the dish.
- 1 cup grated Parmesan cheese: Adds creaminess and umami flavor; feel free to substitute with nutritional yeast for a vegan option.
- Salt and pepper: To taste, elevating the overall flavor profile of the dish.
For Garnish:
- Fresh parsley, chopped: Adds freshness and a pop of color to the finished dish.
- Extra Parmesan: For serving, if desired, providing an extra layer of flavor.
Instructions
STEP 1: COOK THE PASTA
Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni and cook according to the package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking, and check for doneness a minute or two before the suggested cooking time to ensure the pasta is perfectly cooked.
STEP 2: PREPARE THE SAUCE
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can turn bitter, affecting the flavor of the sauce.
Next, stir in the canned pumpkin puree, vegetable broth, dried thyme, and ground nutmeg. Allow the mixture to come to a simmer and cook for about 5 minutes, allowing the flavors to meld together. Stir frequently to prevent sticking and ensure an even texture.
STEP 3: COMBINE THE PASTA AND SAUCE
Once the rigatoni is cooked, reserve about 1 cup of pasta water, then drain the rest. Add the cooked rigatoni directly to the skillet with the pumpkin sauce, tossing gently to coat the pasta evenly.
Stir to combine, adding reserved pasta water a little at a time until you reach your desired consistency. The sauce should be creamy and coat the pasta nicely, creating a delightful mouthfeel with each bite.
STEP 4: ADD CHEESE AND SEASONING
Now, add the grated Parmesan cheese to the skillet. Stir until the cheese melts into the sauce, creating a rich and creamy texture. Taste and adjust seasoning with salt and pepper as needed, ensuring a balanced flavor profile that highlights the pumpkin without being overly salty or bland.
STEP 5: GARNISH AND SERVE
Once everything is well combined and heated through, remove the skillet from heat. Serve the pasta in bowls, garnishing with chopped fresh parsley and additional Parmesan cheese if desired. The herbs and cheese not only add flavor but also create a visually appealing presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 kcal
- Fat: 18g
- Carbohydrates: 50g
- Protein: 12g