Creamy pasta with whipped ricotta, savory pumpkin sauce, herbs, and a touch of nutmeg for cozy autumn nights.
# What You'll Need:
→ Pasta
01 - 14 oz short pasta such as rigatoni, penne, or fusilli
02 - Kosher salt, for pasta water
→ Whipped Ricotta Mixture
03 - 1 cup whole milk ricotta cheese
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 small garlic clove, minced
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Pumpkin Sauce
09 - 1 1/2 cups unsweetened pumpkin puree
10 - 1/4 cup vegetable broth or reserved pasta cooking water
11 - 2 tablespoons unsalted butter
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cinnamon, optional
14 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - Fresh sage or parsley, chopped
17 - Crushed red pepper flakes, optional
# Steps to Follow:
01 - Boil pasta in a large pot of salted water according to package directions until al dente. Reserve half a cup of pasta water, then drain using a colander.
02 - In a food processor or blender, combine ricotta cheese, olive oil, lemon juice, garlic, salt, and black pepper. Process until completely smooth and fluffy. Set aside.
03 - Melt unsalted butter in a large skillet over medium heat. Add pumpkin puree, vegetable broth, nutmeg, and cinnamon if using. Stir and cook until heated through, about 3 to 4 minutes.
04 - Reduce skillet heat to low. Add cooked pasta to the skillet. Pour in reserved pasta water as needed to create a silky, cohesive sauce.
05 - Fold whipped ricotta mixture and grated Parmesan cheese into the pasta. Toss well to ensure the sauce evenly coats each piece. Adjust seasoning with salt and black pepper to taste.
06 - Serve hot, topped with fresh herbs, additional Parmesan cheese, and red pepper flakes if desired.
