Save Velvety whipped ricotta meets earthy pumpkin in this creamy indulgent pasta made for cozy autumn nights. I love how each mouthful brings together the silkiness of cheese and subtle sweetness from pumpkin all lifted with a hint of nutmeg. It is a crowd-pleaser on chilly days and easy enough for any weeknight.
The first time I made this was after a pumpkin patch visit. It has become a comfort ritual for my family whenever the leaves start turning and my little ones absolutely love swirling the creamy sauce into the noodles.
Ingredients
- Short pasta such as rigatoni penne or fusilli: Choose a sturdy shape for soaking up sauce Check labels for good quality durum wheat
- Whole milk ricotta cheese: Gives the ultimate creamy texture Fresh ricotta is best if available
- Extra-virgin olive oil: Adds smooth richness Look for a deep green golden color and fruity aroma
- Lemon juice: Brightens the dish and balances richness Use freshly squeezed for best flavor
- Fresh garlic clove: Brings savory depth Opt for firm heavy cloves with no green shoots
- Salt and freshly ground black pepper: Season and enhance all other flavors Choose coarse sea salt and grind pepper fresh if possible
- Pumpkin puree: The star for that earthy mellow flavor Unsweetened pure pumpkin only not pie filling
- Vegetable broth or reserved pasta cooking water: Helps loosen sauce to a silky finish Use low sodium for better control over seasoning
- Unsalted butter: Gives a luxurious richness and sheen European style or cultured butter gives an even deeper flavor
- Ground nutmeg: Subtle warmth and complexity Freshly grated if you can for a bolder taste
- Ground cinnamon: Optional but adds a gentle autumn sweetness Try to use true Ceylon cinnamon if possible
- Grated Parmesan cheese: Brings umami and saltiness to finish Use freshly grated for best melt and flavor Avoid the pre-shredded kind if possible
- Fresh sage or parsley: For bright herbal flavor and color Buy vibrant green leaves with no wilting
- Crushed red pepper flakes: Optional for gentle heat Choose a brand with visible bits of chili for best flavor
Instructions
- Boil the Pasta:
- Fill a large pot with water and add a generous amount of salt Stir well and bring to a rolling boil Add your chosen pasta and cook until just al dente as directed on the package For best result stir a few times and taste at the end Save half a cup of the cooking water before draining thoroughly in a colander
- Prepare the Whipped Ricotta:
- While the pasta cooks set up your food processor or blender Add ricotta cheese olive oil lemon juice minced garlic salt and freshly cracked black pepper Process on high until creamy and airy Scrape the sides to ensure a silky even mixture Taste for seasoning and adjust if needed Set aside at room temperature
- Make the Pumpkin Sauce Base:
- Heat a large skillet over medium and add unsalted butter Once melted and foamy stir in pumpkin puree and your choice of vegetable broth or reserved pasta water Sprinkle in ground nutmeg and cinnamon for extra warmth Stir often and let the mixture cook until fully heated and smooth about three to four minutes The sauce should become glossy and very fragrant
- Combine Pasta with Sauce:
- Lower the skillet heat to gentle Add the drained pasta directly to the pumpkin sauce Toss gently with a wooden spoon to combine Add extra pasta water a tablespoon at a time to get a luscious creamy consistency
- Blend in Ricotta and Cheese:
- Spoon in the whipped ricotta mixture and sprinkle in grated Parmesan Toss thoroughly so every noodle is enveloped in the creamy cheese pumpkin sauce Taste for salt and add more if needed Freshly ground pepper on top deepens the finish
- Serve and Garnish:
- Dish the pasta into wide bowls Top generously with fresh chopped sage or parsley more Parmesan and if desired a pinch of red pepper flakes I like to use a microplane for the garnish cheese for super fine ribbons Serve immediately while hot and fragrant
Save My absolute favorite part is swirling in the whipped ricotta watching it transform into a silken sunny sauce My kids love to help sprinkle sage and Parmesan on top and it is always a race to the last bite at our table
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days When reheating add a splash of water or milk to restore creaminess and stir often on low heat Pasta can be frozen but ricotta texture may change so fresh is best
Ingredient Substitutions
If pumpkin is not on hand use butternut squash puree for a similar sweetness Dairy free ricotta and vegan Parmesan substitute well for a plant based version Try gluten free pasta for wheat sensitivities While cinnamon enhances the autumn flavor you can skip or swap for a pinch of dried thyme for a savory note
Serving Suggestions
Serve with a peppery arugula salad or roasted root vegetables For extra protein top with toasted walnuts or pine nuts I sometimes scatter fried crispy sage leaves for a gourmet finish This dish is lovely alongside warm crusty bread
Save Enjoy this dish at its peek comfort Treat yourself and savor each bite while it is still piping hot
Recipe Questions
- → Can I use butternut squash instead of pumpkin?
Yes, butternut squash puree works well and offers a slightly sweeter flavor profile.
- → What pasta shapes are best for this dish?
Short pasta shapes like rigatoni, penne, or fusilli hold the creamy sauce perfectly.
- → How can I make the sauce richer?
Add a splash of heavy cream to the pumpkin sauce for extra richness and silkiness.
- → Is this suitable for vegetarians?
Yes, the dish uses dairy but no meat, making it ideal for a vegetarian meal.
- → What garnishes complement this pasta?
Chopped fresh sage or parsley, extra Parmesan, and toasted nuts add flavor and texture.
- → Are there allergens to watch for?
The dish contains dairy and wheat. Check ingredient labels for further allergen information.