Pumpkin Ricotta Pasta
It might look like mac and cheese, but this autumn dish has a whole can of pumpkin hiding inside.
Prep Time: 5ish min
Cook Time: 20ish min
Yield: 4-6 servings
Ingredients
1 lb pasta
3 tbsp butter
3 garlic cloves (minced)
2 tbsp sage (minced) 1/2 cup ricotta cheese
1/2 cup heavy cream
1 15 oz can pumpkin puree **NOT pumpkin pie filling!
Just a pinch of nutmeg
Salt and pepper to taste (about 1-2 tsp each)
Instructions
Cook the pasta according to the package. Save at least 1 cup of salty pasta water.
While the pasta is cooking, make the sauce. Start by mincing the garlic and sage.
Melt the butter in a large saucepan over medium/low heat. Once melted, add the garlic and sage. Cook until the butter begins to brown and the garlic and sage are fragrant and toasty.
Add the pumpkin and ricotta. Mix until smooth (using a spatula is good for this), making sure to break down any big ricotta lumps.
Mix in the heavy cream and just a pinch of nutmeg. Cover, reduce heat to low, and let it simmer for 10 minutes.
Uncover and add the cooked pasta. The sauce will be thick, so mix in a little bit of pasta water at a time until it coats all the noodles nicely.
Taste. Add salt and pepper as desired. You might not need too much salt if the pasta water was really salty.
Plate and serve!
** If you don’t eat it all in one night (truly impossible), store it in the fridge. When reheating, add a bit of water to thin the sauce out. You might have to add more salt and pepper too depending on how much water you add.