Creamy Pumpkin Rigatoni
This Creamy Pumpkin Rigatoni is a crowd pleasing, cheesy and delicious supper! Canned pumpkin is combined with a handful of ingredients which cut calories and add all the flavor.
Servings: 4 servings
Ingredients
- 1 lb rigatoni
- 1/2 cup sweet yellow onion, minced
- 2 cloves garlic, minced
- 1/4 tsp nutmeg
- 1/4 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp freshly cracked pepper
- 15 oz canned pumpkin
- 12 oz evaporated milk
- 1/2 cup grated parmigianno reggiano cheese
Instructions
- Prepare pasta according to package instructions, cooking until al dente. Be sure you reserve some of the pasta water once the pasta is done cooking.
- Meanwhile, prepare the pumpkin cream sauce. In a large pan set over medium heat, drizzle 1 tablespoon of olive oil. Add minced onion, garlic, and spices. Saute until frgarant, about 1 minute. Add in canned pumpkin and evaporated milk. Whisk completely to combine. Allow sauce to cook for 10 minutes.
- Add parmigianno reggiano cheese, stirring until cheese has melted. Add cooked and drained pasta to the sauce, stirring to coat the rigatoni. Use reserved pasta water to thin sauce out as needed. Start by adding just 1 tablespoon at a time, stirring, and adding more if needed. This allows the sauce to get extra velvety.
- Serve pasta with fresh sage and extra parmigianno reggiano cheese.