Description
Pumpkin ricotta pasta with sage is a warm and inviting dish that perfectly captures the essence of autumn. Creamy ricotta marries the earthy sweetness of pumpkin in a delightful sage-infused sauce, making it an ideal comfort food for chilly evenings or festive gatherings. This easy-to-prepare meal is not only delicious but also visually stunning, ensuring it will impress your family and friends at any dinner table.
Ingredients
Scale
- 8 oz fettuccine or farfalle pasta
- 1 cup fresh ricotta cheese
- 1 cup canned pumpkin puree
- 6 fresh sage leaves
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In a skillet over medium heat, melt the butter and sauté fresh sage leaves until crispy.
- Stir in pumpkin puree and ricotta cheese, heating until well combined. Add reserved pasta water to reach desired consistency.
- Fold the drained pasta into the pumpkin-ricotta mixture until well coated.
- Add salt and pepper to taste, along with freshly grated Parmesan.
- Plate immediately, garnishing with extra Parmesan and crispy sage leaves if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg