Pumpkin Cream Rigatoni
In the fall, we love using pumpkin for all things tasty, but most generally in desserts. I really wanted a delicious savory pumpkin recipe that I could make every year during the autumn time. This dish is absolutely a hit. It's easy to make and pairs nicely with chicken or pork tenderloin. This has become a seasonal regular in my home.
Servings 6
Ingredients
- 4 tbsp butter
- 4 cloves garlic minced
- 15 oz (1 can) pumpkin puree
- 2 cups chicken broth
- 2 tsp salt (or to taste)
- 3 tbsp fresh lemon juice (1 whole lemon approx 3 tbsp)
- 1 tsp thyme dried or fresh
- 1 tsp rosemary dried or fresh
- 1/2 tsp ground black pepper
- 1 lb rigatoni
- 1/2 cup parmesan cheese shredded
Instructions
- Cook the rigatoni according to package directions. Reserve ½ cup pasta water, then drain in a colander.
- While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and sauté until fragrant.
- Add the pumpkin and chicken broth. Simmer until smooth and well com
- Add the heavy cream, salt, pepper, thyme, and rosemary. Simmer until the sauce coats the back of a spoon. Add the lemon juice.
- Add the cooked pasta to the sauce and toss until well coated. If needed, add a little reserved pasta water to reach your desired consistency.
- Serve the pasta in shallow bowls and sprinkle with shredded parmesan cheese.