Silky pasta tossed with pumpkin, whipped ricotta, Parmesan, nutmeg, and herbs for ultimate comfort.
# What you'll need:
→ Pasta
01 - 14 oz short pasta such as rigatoni, penne, or fusilli
02 - Salt, for seasoning the pasta water
→ Whipped Ricotta Mixture
03 - 1 cup whole milk ricotta cheese
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 small garlic clove, finely 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 extra for serving
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - Chopped fresh sage or parsley
17 - Crushed red pepper flakes (optional)
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until just al dente. Reserve 1/2 cup pasta water, then drain thoroughly.
02 - Combine ricotta cheese, olive oil, lemon juice, minced garlic, salt, and black pepper in a food processor or blender. Blend until mixture is smooth and light. Set aside.
03 - In a large skillet, melt butter over medium heat. Add the pumpkin puree, vegetable broth, ground nutmeg, and cinnamon. Stir and cook until heated through, about 3 to 4 minutes.
04 - Lower the skillet heat to low. Add drained pasta to the pumpkin sauce. Incorporate reserved pasta water gradually to reach a creamy consistency.
05 - Fold in the whipped ricotta mixture and grated Parmesan cheese. Toss gently until the pasta is evenly coated and the sauce is creamy. Adjust seasoning with salt and black pepper.
06 - Transfer the pasta to serving plates. Garnish with chopped fresh herbs, additional grated Parmesan, and crushed red pepper flakes if desired. Serve immediately.
