Print Recipe

Creamy Pumpkin Rigatoni Pasta

Weeknight dinner panic is now officially over thanks to this easy, creamy and nutritional pasta dish.
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 6 servings

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 shallot, diced
  • 2 cloves garlic
  • 1 cup pumpkin puree
  • 1 cup 18% cream
  • 1/2 cup chicken broth
  • 1/4 tsp crushed red pepper fakes
  • kosher salt and pepper
  • 1 lb. rigatoni pasta
  • basil leaves for serving

Instructions

  • Heat the olive oil and butter in a large pot over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the garlic and cook until fragrant. Stir in the pumpkin, cream, chicken broth and crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
  • Meanwhile, in a large pot of salted boiling water, cook rigatoni according to package direction for al dente. Using a large slotted spoon, transfer pasta from pot to sauce; stirring to coat in the sauce.
  • On a large serving dish, plate pasta with some fresh basil and serve.