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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. 
Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 20 minutes
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.