Pumpkin Ricotta Pasta that’s rich, creamy, and ready in less than half an hour? Who wouldn’t want that???
This might be a very weird thing for a food lover to say, but… I’m scared of certain foods. Not scared like horror movie scared, but afraid to try them… you know in the summer when people make tomato and peach salads??? How can that be good? I can’t do it. I just can’t.
BUT!! When I finally give in I love these things and wonder why I waited so long. This is one of those things… pumpkin? In PASTA?? Crazy. Insane. Why would you do that? There’s no way that can be good.
Well friends, I’m here to tell you that it is. Good. SO good!! Like I can’t stop thinking about it good. It is irresistibly creamy and rich and I just couldn’t resist topping it with browned butter and crispy sage because, well, I think you know why.
Come see me again next summer and I guess I’ll tell you what I think of tomato peach salad.
Anything Special You Need to Know?
*I’m pretty sure you’ve heard this a zillion times before, but I feel it’s super important when making a savoury pumpkin dish… make sure you’re using cannedpumpkin puree, not pumpkin pie filling. There, I feel better now.
*I use medium sized shells like these for this dish just because I love them so much, but you can use pretty much any pasta shape you like. You really can’t go wrong.
Creamy Pumpkin Ricotta Pasta
- 1/2 cup whole milk
- 1/2 cup ricotta
- 1 lb pasta I used medium shells
- 1/2 cup butter divided
- 1 garlic clove minced
- 1 cup pumpkin puree
- 1/2 tsp freshly ground nutmeg
- 1/2 cup finely grated parmesan
- 2-3 Tbsp heavy cream
- 10-12 sage leaves
- Brown 1/4 cup butter in a saucepan and just as it’s turning golden toss in the sage leaves. Let them crisp up for a minute then remove them and lay them out on paper towels. Save the butter for serving.
- Get your pasta cooking in well salted water. **Don’t forget to reserve about a cup of pasta water before draining.
- Add the milk and ricotta to a blender and blend until smooth. Set aside.
- Melt 1/4 cup butter in a large skillet and add in the garlic. Let cook for about 2 minutes.
- Add in the pumpkin and the milk mixture from the blender. Heat through and add the nutmeg and some S&P.
- Add in your drained pasta, about 1/2 cup of the pasta water and the cream. Mix well. Turn off the heat and stir in the parmesan cheese.
- Drizzle all with the browned butter and top with the crispy sage leaves.
Let me know what you think!
If you like this Pumpkin Ricotta Pasta Recipe I’d love for you to look at my Instant Pot Broccoli Cheddar Cauliflower Soup Recipe. It’s comfort food heaven, really easy to make and perfect for a weeknight dinner.