Pumpkin Pasta with Ricotta and Sage

Pumpkin Pasta with Ricotta and Sage

I no sooner fell in love with this recipe that it had to be banished from my repertoire. My daughter was recently told to follow a gluten-, dairy- and egg-free diet due to some belly issues. It’s only for a month until we know the evil culprit of her tummy aches but it means this little ditty needs to be sidelined–or have some major alterations done to it–before I serve it again. Buh bye ricotta and parmesan, it was so lovely knowing you. I mean it. It was so deliciously lovely.

Pumpkin and Sage Pasta 25669

 

 

 

 

 

 

 

 

 

 

 

 

The reason I adored this dish most was not because the pumpkin, ricotta and parmesan made a creamy vitamin dense sauce (although that didn’t hurt), it was the fact that it was so darn easy and fast to get on the table. Honestly, if I didn’t have to wait for the pasta water to boil, I think I could do it in under 25 minutes. Maybe I’ll try timing myself in a month when this recipe gets returned to our dinner playlist.

If you’re like our family and wheat is on your no fly list, then I strongly suggest getting your rice pasta out and making this recipe. If you’re dairy free, then feel free to write me with some ideas for substitutions. I’d love to be able to make this dish again, especially tonight because, despite running a food blog, I need an idea for dinner.

Pumpkin Pasta with Ricotta and Sage

Ingredients

  • 6 oz. pasta
  • 1 tablespoon olive oil
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh chopped sage, plus more for garnish
  • 1/4 cup ricotta
  • 1 cup pumpkin puree
  • 1 cup chicken broth
  • 1/4 cup water
  • fresh grated nutmeg to taste
  • salt to taste
  • 1/2 cup parmesan cheese, plus more for garnish

Method

Cook the pasta according to package directions.

Once the pasta has reached al dente, drain but reserve 1/4 cup of the water.

While your pasta is cooking, heat the olive oil in a large skillet over medium heat.

Add the shallots, garlic and sage to the skillet and cook until the shallots are tender, about 5 to 7 minutes.

Add the ricotta, pumpkin puree, chicken broth, nutmeg and a pinch of salt; stir until combined.

Stir in the pasta and coat with the sauce.

Add reserved pasta water to skillet to thin the sauce to desired consistency.

Mix in the parmesan cheese and then serve the pasta in a large bowl with a sprinkling of parmesan cheese and chopped sage.

Recipe adapted from Bake Your Day.

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1 Comment

  1. Riz
    February 27, 02:30 Reply

    Pumpkin and ricotta sounds like a great combination! Ricotta is something I’ve been experimenting a lot with recently, and I’ve always loved pumpkin. Can’t wait to try this one out!

    Riz
    http://www.chocolatesandchai.com

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