Description
Indulge in this creamy pumpkin ricotta pasta with sage, a comforting dish that perfectly balances rich flavors and seasonal ingredients—a delightful experience for your taste buds.
Ingredients
Scale
- 8 oz fettuccine or gnocchi
- 1 cup canned pumpkin puree
- 1 cup fresh ricotta cheese
- 10 fresh sage leaves, chopped
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- 2. Sauté Garlic and Sage: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and chopped sage leaves; sauté until fragrant, about 1 minute.
- 3. Prepare the Sauce: Stir in the pumpkin puree and ricotta cheese, mixing until smooth. Season with salt and pepper to taste.
- 4. Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss well, adding reserved pasta water as needed for creaminess.
- 5. Serve Up: Plate the pumpkin ricotta pasta and sprinkle generously with freshly grated Parmesan cheese. Optionally, garnish with crispy sage leaves.
- 6. Enjoy: Serve immediately while hot for the best flavor!
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg
Keywords: - For added protein, consider incorporating cooked chicken or sautéed mushrooms. - Substitute butternut squash for pumpkin if desired for a different taste. - Store leftovers in an airtight container in the fridge for up to three days; add a splash of broth when reheating.