Save This creamy Whipped Ricotta Pumpkin Pasta brings together silky ricotta, savory pumpkin, a whisper of nutmeg, and bright notes of lemon in a dish that tastes like a warm hug. When chilly evenings roll in and I crave something special but quick, this pasta is my go-to comfort meal.
The first time I made this was on a rainy October night. My husband said it smelled like every good fall memory, and now we double the recipe for leftovers.
Ingredients
- Short pasta: Rigatoni or penne gives a chewy base that soaks up the sauce. Check for bronze-cut pasta for extra sauce cling.
- Whole milk ricotta cheese: Luscious creaminess. Try to buy a tub with minimal stabilizers for pure flavor.
- Extra-virgin olive oil: Unlocks the ricotta’s silkiness. Fresh and green oil makes a difference.
- Fresh lemon juice: Balances out the pumpkin’s richness. Choose a juicy lemon for brightest taste.
- Garlic clove: Adds aromatic depth without overpowering the ricotta. Young firm cloves are best.
- Pumpkin puree: Delivers the essence of autumn. Go for unsweetened pure pumpkin for best results.
- Vegetable broth or pasta water: Lets you control the sauce’s thickness.
- Unsalted butter: Creates a rich base for the pumpkin sauce. European-style butter is velvety.
- Ground nutmeg and cinnamon: Add warmth and gentle spice.
- Parmesan cheese: Offers savory depth and a salty finish. Always grate fresh if possible.
- Fresh sage or parsley: On top for color and herby brightness. Tender fresh herbs lift the dish.
- Crushed red pepper flakes: Optional heat if you want a little kick.
Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil and add the pasta. Stir occasionally and cook until al dente which typically takes around 10 to 12 minutes depending on the shape. Right before draining, scoop up at least half a cup of pasta water and then drain the pasta well in a colander.
- Make the Whipped Ricotta:
- While pasta cooks, combine ricotta, olive oil, lemon juice, minced garlic, salt, and black pepper in a food processor or blender. Blend on high until smooth, fluffy, and easily spreadable. Scrape down the sides and set aside.
- Cook the Pumpkin Sauce:
- In a large deep skillet or sauté pan melt the butter over medium heat. Once foamy, add pumpkin puree, vegetable broth, nutmeg, and cinnamon. Whisk to combine and cook gently for 3 to 4 minutes letting it bubble but not brown.
- Combine Pasta with Sauce:
- Lower the heat, add the hot drained pasta to the pan with the pumpkin sauce. Toss repeatedly, adding reserved pasta water a splash at a time until the sauce is silky and pasta is coated.
- Fold in Whipped Ricotta and Cheese:
- Add whipped ricotta and grated Parmesan to the skillet. Fold together quickly yet gently until creamy. Adjust salt or pepper to taste, serve immediately.
- Finish and Garnish:
- Transfer creamy pasta into bowls, sprinkle with fresh sage or parsley and extra Parmesan. Add red pepper flakes if desired, serve hot.
Save The ricotta is my favorite part. My daughter loves sneaking a spoonful of the creamy whipped cheese while I stir the sauce and it always brings her to the kitchen just by the smell. It makes the meal extra special every time.
Storage Tips
Keep any leftovers in an airtight container in the fridge. The sauce will thicken as it cools so add a splash of milk or water when reheating gently over low heat. This pasta can keep for up to three days and makes an easy lunch the next day.
Ingredient Substitutions
If you can only find butternut squash puree it works beautifully in place of pumpkin. For a dairy-free version swap in a plant-based ricotta and nutritional yeast for the Parmesan. Gluten-free pasta also holds up nicely with this sauce so nobody has to miss out.
Serving Suggestions
This pasta shines with a crisp green salad and warm crusty bread. You can also top each bowl with toasted walnuts or pine nuts for crunch. Pair it with a refreshing glass of Pinot Grigio or sparkling cider for a nonalcoholic twist.
Cultural and Seasonal Context
While not a classic dish from Italy it borrows Italian techniques and flavors celebrating fall’s bounty. Pumpkin and ricotta are both beloved in Italian kitchens—many local trattorias serve pasta al zucca in autumn. This recipe brings those regional flavors home in a modern easy way.
Save This comforting pumpkin pasta will make autumn dinners memorable. With a creamy whipped ricotta twist each bite feels special and satisfying.
Recipe Guide
- → Can I use butternut squash instead of pumpkin?
Yes, butternut squash puree offers a similar creamy texture and subtly sweet flavor to pumpkin, making it an excellent substitute.
- → What pasta shapes work best?
Short pasta shapes like rigatoni, penne, or fusilli hold the creamy sauce well and offer a satisfying bite.
- → How can I make the sauce richer?
Add a splash of heavy cream when warming the pumpkin sauce for an extra-velvety finish.
- → Are there any suggested toppings?
Garnish with toasted walnuts or pine nuts, extra Parmesan, fresh herbs, or crushed red pepper flakes for added flavor and texture.
- → Is this dish suitable for vegetarians?
Yes, it is vegetarian-friendly. Ensure your Parmesan is made without animal rennet for a true vegetarian option.