Description
Indulge in this creamy pumpkin ricotta pasta with sage, a comforting dish perfect for chilly evenings and gatherings.
Ingredients
Scale
- 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.