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Creamy Pumpkin Ricotta Pasta Recipe

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3.8 from 52 reviews

This Pumpkin Ricotta Pasta is a creamy, comforting fall-inspired dish that combines tender pasta with a rich sauce made from pumpkin puree, ricotta cheese, and warming spices. Enhanced with garlic, onion, and a touch of nutmeg, this meal is quick to prepare and perfect for a cozy weeknight dinner.

Ingredients

For the Pasta and Sauce

  • 1 pound pasta
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 cup pumpkin puree
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)

For Garnish

  • Parmesan cheese, to serve
  • Fresh sage leaves (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Prepare the pumpkin sauce: Stir in the pumpkin puree, ricotta, and milk into the skillet with onions and garlic. Mix well to combine. Season with nutmeg, salt, and red pepper flakes if using. Cook the sauce gently for 3-5 minutes until heated through and slightly thickened.
  4. Toss pasta in sauce: Add the cooked pasta to the skillet with the pumpkin ricotta sauce. Toss everything together until the pasta is evenly coated with the creamy sauce.
  5. Serve and garnish: Plate the pumpkin ricotta pasta and top with freshly grated Parmesan cheese. Optionally, garnish with crispy fresh sage leaves for added flavor and aroma. Serve immediately while warm.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that alter the dish flavor.
  • For a richer sauce, substitute half the milk with heavy cream or use whole milk.
  • Omit red pepper flakes if you prefer a milder dish.
  • Fresh sage leaves can be fried in a little oil until crispy for a delicious garnish.
  • Leftover pasta can be stored covered in the refrigerator for up to 3 days and reheated gently with a splash of milk.

Find it online: https://recipethrive.com/creamy-pumpkin-ricotta-pasta-recipe/