Creamy Pumpkin Alfredo Rigatoni

• 12 oz rigatoni
• 1 can (15 oz) pumpkin puree
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp unsalted butter
• Fresh basil for garnish

Steps

1. 1 Cook rigatoni according to package instructions until al dente; drain and set aside.
2. 2 In a large saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
3. 3 Stir in pumpkin puree, heavy cream, sage, thyme, salt, and pepper. Simmer for 5 minutes.
4. 4 Reduce heat to low and gradually whisk in Parmesan cheese until smooth.
5. 5 Combine the sauce with the cooked rigatoni; toss to coat.
6. 6 Serve hot, garnished with fresh basil.

Equipment

• Large pot for pasta
• Saucepan
• Wooden spoon

Variations

• Add sautéed mushrooms or spinach for extra texture and nutrients.
• Use butternut squash puree for a different flavor profile.

Substitutions

• If you're out of heavy cream, use half-and-half for a lighter sauce.
• Swap rigatoni for penne or fusilli.

Pairings

• Serve with a glass of Chardonnay.
• Warm crusty bread on the side.

Nutrition

Tips

• For an extra touch of luxury, stir in a splash of white wine with the cream and pumpkin.
• Make sure to taste and adjust seasoning before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk to restore creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad for a complete meal.
• A sprinkle of toasted pine nuts adds crunch.

FAQ