Catch the aroma of roasted pumpkin mingling with the creamy richness of ricotta, and you’ve got a dish that feels like a warm hug on a chilly evening. This pumpkin ricotta pasta with sage is not just food; it’s an experience that dances on your taste buds and makes your kitchen smell like an Italian dream.
Imagine sitting around a table with friends, laughter echoing as each forkful of this delightful pasta brings back memories of cozy fall nights. Whether you whip it up for a casual weeknight dinner or serve it at your next gathering, this dish promises to be the star of the show, leaving everyone craving seconds.
Why You'll Love This Recipe
- This pumpkin ricotta pasta is incredibly easy to prepare, making it perfect for weeknight meals.
- The combination of flavors creates a deliciously unique dish that’s sure to impress.
- Its vibrant colors and creamy texture make it visually stunning and a feast for the eyes.
- Versatile enough to be enjoyed as a main dish or a side, it’s perfect for any occasion.
Ingredients for pumpkin ricotta pasta with sage
Here’s what you’ll need to make this delicious dish:
- Pasta: Use any pasta shape you love; I recommend farfalle or pappardelle for their ability to hold sauce beautifully.
- Pumpkin Puree: Canned or fresh; just ensure it’s pure pumpkin, not pie filling.
- Ricotta Cheese: Opt for whole-milk ricotta for creaminess; it’s the secret to achieving that velvety texture.
- Sage Leaves: Fresh sage works best here; its earthy flavor complements the sweetness of pumpkin perfectly.
- Garlic: Fresh garlic adds depth; minced finely, it will infuse the sauce beautifully.
- Olive Oil: Extra virgin olive oil will enhance the flavors; use it generously while cooking.
- Parmesan Cheese: Grated parmesan brings an umami punch and ties all the flavors together.
For seasoning:
- Salt and Pepper: A must! Adjust these to taste for that perfect balance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make pumpkin ricotta pasta with sage
Follow these simple steps to prepare this delicious dish:
Step 1: Cook the Pasta
Bring a large pot of salted water to boil and add your chosen pasta. Cook according to package instructions until al dente. Reserve about one cup of pasta water before draining.
Step 2: Sauté the Sage
In a large skillet over medium heat, drizzle some olive oil. Add fresh sage leaves and let them sizzle until they become crispy—this takes about two minutes. Remove them from the pan and set aside.
Step 3: Prepare the Sauce
In the same skillet, add minced garlic and sauté until fragrant (about one minute). Stir in pumpkin puree along with salt and pepper until well combined. If you’re feeling adventurous, throw in some nutmeg for warmth!
Step 4: Combine Pasta and Sauce
Add your drained pasta directly into the sauce mixture. Toss well so every noodle gets coated. If things look too dry, gradually add reserved pasta water until you reach your desired consistency—creamy but not soupy.
Step 5: Add Ricotta
Fold in ricotta cheese gently until mixed throughout but still chunky enough to provide beautiful bites of creaminess.
Step 6: Serve It Up
Plate your pasta masterpiece! Top with crispy sage leaves and freshly grated parmesan cheese for that finishing touch.
Transfer to plates and drizzle with olive oil for the perfect finishing touch.
Now you’ve got a bowl full of pure comfort! Enjoy every decadent bite of this pumpkin ricotta pasta with sage while basking in its warm glow (and maybe even share some — if you’re feeling generous).
You Must Know
- This pumpkin ricotta pasta with sage is not just a dish; it’s a hug on a plate.
- The creamy texture combined with the earthy sage creates a comforting meal that warms the soul.
- Perfect for cozy evenings or impressing dinner guests, this recipe delivers on all fronts.
Perfecting the Cooking Process
To achieve flawless pumpkin ricotta pasta with sage, start by roasting the pumpkin for maximum flavor. While that’s happening, cook your pasta to al dente perfection. Finally, combine everything with the ricotta and sage in one glorious pan.
Add Your Touch
Feel free to swap out the pumpkin for butternut squash if you desire a sweeter taste. Add some crushed red pepper flakes for heat, or toss in some spinach for extra greens! Personalizing this dish can lead to delightful surprises.
Storing & Reheating
Store any leftover pumpkin ricotta pasta in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to keep it creamy and delicious—no one likes dry pasta!
Chef's Helpful Tips
- Use fresh sage leaves instead of dried ones; they add a vibrant flavor that elevates your dish considerably.
- Always taste and adjust seasoning as you go; don’t be shy about adding more salt!
- Cook your pasta just shy of al dente; it will continue to cook when mixed with the sauce.
Sometimes my friends ask me how I make such great meals. I tell them it’s all about love and a little bit of practice—plus maybe a glass of wine while cooking!
FAQs :
What ingredients do I need for pumpkin ricotta pasta with sage?
To make pumpkin ricotta pasta with sage, gather the essential ingredients: fresh pasta or your choice of dried pasta, canned or fresh pumpkin puree, ricotta cheese, fresh sage leaves, garlic, olive oil, salt, and pepper. Optional ingredients include grated Parmesan cheese for added flavor and a sprinkle of nutmeg to enhance the dish’s warmth. This combination creates a creamy and flavorful sauce that pairs beautifully with the pasta.
How long does it take to prepare pumpkin ricotta pasta with sage?
Preparing pumpkin ricotta pasta with sage typically takes around 30 to 40 minutes. This includes the time to cook the pasta, make the sauce, and combine everything together. If you’re using fresh pasta, it will cook faster than dried. Be sure to prepare all your ingredients beforehand for a smooth cooking process and enjoy a delicious meal in no time.
Can I make pumpkin ricotta pasta with sage ahead of time?
Yes, you can prepare pumpkin ricotta pasta with sage ahead of time. You can cook the pasta and prepare the sauce separately. Store them in airtight containers in the refrigerator for up to two days. When ready to serve, simply reheat the sauce on low heat while boiling fresh water for the pasta. This method ensures that you still enjoy a tasty dish without spending too much time cooking at mealtime.
What variations can I try with pumpkin ricotta pasta with sage?
Feel free to experiment with variations of pumpkin ricotta pasta with sage by adding different vegetables like spinach or kale for extra nutrition. You could also include protein sources such as grilled chicken or sautéed mushrooms to enhance the dish’s heartiness. For a different flavor profile, consider substituting thyme or rosemary for sage to create unique taste experiences while enjoying this comforting meal.
Conclusion for pumpkin ricotta pasta with sage :
In summary, pumpkin ricotta pasta with sage is a delightful dish that combines creamy textures and rich flavors. With its simple ingredients and quick preparation time, it makes an ideal meal for busy weeknights or special occasions. By following this recipe and exploring variations, you can create a comforting yet sophisticated dinner that everyone will love. Enjoy this seasonal favorite throughout autumn and beyond!
Pumpkin Ricotta Pasta with Sage
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Description
Indulge in this creamy pumpkin ricotta pasta with sage, a comforting dish perfect for chilly evenings and gatherings.
Ingredients
- 8 oz farfalle or pappardelle pasta
- 1 cup pumpkin puree (canned or fresh)
- 1 cup whole-milk ricotta cheese
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 10 fresh sage leaves
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil. Sauté sage leaves until crispy, about 2 minutes. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant (about 1 minute). Stir in pumpkin puree, salt, and pepper until well combined.
- Add drained pasta to the sauce mixture. Toss well to coat every noodle, adding reserved pasta water gradually to reach a creamy consistency.
- Fold in ricotta gently until mixed throughout while retaining some chunks for texture.
- Plate your pasta, top with crispy sage leaves and freshly grated Parmesan cheese (if using). Drizzle with olive oil before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added warmth, consider incorporating a pinch of nutmeg into the sauce. Swap pumpkin for butternut squash for a sweeter flavor. Add crushed red pepper flakes for heat or toss in spinach for extra greens.
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