Easy Pumpkin Pasta Sauce with Rigatoni Recipe
This Pumpkin Pasta Sauce is a lighter alternative to recipes with heavy cream. It comes together with simple ingredients in just 20 minutes!
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 3 cloves garlic minced
- 2 cups whole milk
- 1 cup pumpkin puree not pie filling
- 4 ounces cream cheese
- 2 teaspoons minced fresh sage
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- Optional: 1 cup shaved parmesan for serving
Instructions
- Prepare the pasta as directed on the package. Drain and set aside.
- In a small saucepan, melt the butter and whisk in the flour until fully combined. Cook for 1 minute, whisking constantly. Add the garlic and continue cooking for one minute.
- Slowly pour in the milk, ½ cup at a time whisking constantly until each addition is fully incorporated.
- Once all the milk is added, continue cooking until thick and bubbly. About 5-10 minutes
- Turn off the heat, and stir in the pumpkin, cream cheese, sage, thyme, salt, cinnamon and pepper until the cream cheese has melted and the mixture is smooth.
- Pour desired amount of sauce over the prepared pasta, top with parmesan cheese and serve.
Nutrition
Serving: 1 | Calories: 685cal | Carbohydrates: 101g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 482mg | Sugar: 12g | Fiber: 6g | Calcium: 237mg | Iron: 3mg