Creamy pasta with whipped ricotta, pumpkin puree, Parmesan, herbs, and nutmeg for a comforting vegetarian main.
# Components:
→ Pasta
01 - 14 oz short pasta such as rigatoni, penne, or fusilli
02 - Salt for boiling water
→ Whipped Ricotta Mixture
03 - 1 cup whole milk ricotta cheese
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon lemon juice
06 - 1 small garlic clove, minced
07 - 1/2 teaspoon 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 grated Parmesan cheese, plus more for serving
15 - Salt and pepper to taste
→ Garnish
16 - Chopped fresh sage or parsley
17 - Crushed red pepper flakes (optional)
# Directions:
01 - Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
02 - In a food processor or blender, combine ricotta, olive oil, lemon juice, garlic, salt, and black pepper. Blend until smooth and creamy, then set aside.
03 - In a large skillet over medium heat, melt butter. Add pumpkin puree, vegetable broth, nutmeg, and cinnamon if using. Stir and cook for 3–4 minutes until heated through.
04 - Lower the heat and add cooked pasta to the pumpkin sauce in the skillet. Mix in reserved pasta water as needed for desired sauce consistency.
05 - Gently fold in the whipped ricotta mixture and Parmesan cheese. Toss until the pasta is evenly coated. Season with salt and pepper as needed.
06 - Serve immediately. Top with fresh herbs, additional Parmesan, and red pepper flakes if desired.
