Save to Pinterest A creamy comforting pasta dish featuring velvety whipped ricotta and savory pumpkin puree finished with fresh herbs and a hint of nutmeg is perfect for autumn evenings.
I first made this whipped ricotta pumpkin pasta on a chilly evening when our garden sage was in full bloom and it instantly became a family favorite for its comforting warmth and simple elegance.
Ingredients
- Pasta: 400 g (14 oz) short pasta (rigatoni, penne, or fusilli) Salt for pasta water
- Whipped Ricotta Mixture: 250 g (1 cup) whole milk ricotta cheese 2 tbsp extra-virgin olive oil 1 tbsp lemon juice 1 small garlic clove minced 1/2 tsp salt 1/4 tsp freshly ground black pepper
- Pumpkin Sauce: 350 g (1 1/2 cups) unsweetened pumpkin puree 60 ml (1/4 cup) vegetable broth or reserved pasta cooking water 2 tbsp unsalted butter 1/4 tsp ground nutmeg 1/4 tsp ground cinnamon (optional) 40 g (1/2 cup) grated Parmesan cheese plus more for serving Salt and pepper to taste
- Garnish: Fresh sage or parsley chopped Crushed red pepper flakes (optional)
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain.
- Whip Ricotta:
- While the pasta cooks place ricotta olive oil lemon juice garlic salt and black pepper in a food processor or blender. Blend until smooth and creamy. Set aside.
- Prepare Pumpkin Sauce:
- In a large skillet over medium heat melt the butter. Add pumpkin puree vegetable broth nutmeg and cinnamon (if using). Stir to combine and heat through for 3 4 minutes.
- Combine Pasta & Sauce:
- Reduce the heat to low. Add the cooked pasta to the skillet with the pumpkin sauce. Stir in the reserved pasta water as needed for a silky consistency.
- Fold in Ricotta & Cheese:
- Fold in the whipped ricotta mixture and Parmesan cheese. Toss until the sauce coats the pasta evenly. Season with salt and pepper to taste.
- Serve & Garnish:
- Serve immediately garnished with fresh herbs extra Parmesan and red pepper flakes if desired.
Save to Pinterest Every time I set this pasta on our dinner table my kids gather close and the aroma of nutmeg and Parmesan fills the air making weeknights feel special and cozy.
Required Tools
Large pot skillet food processor or blender wooden spoon or spatula colander
Allergen Information
Contains dairy (ricotta Parmesan butter) and wheat (pasta) check all packaged ingredients for potential allergens if uncertain
Nutritional Information
Per serving Calories 440 Total Fat 18 g Carbohydrates 53 g Protein 16 g
Save to Pinterest This pasta is perfect for cozy gatherings and makes leftovers just as tasty the next day.
Common Recipe Questions
- → Can I substitute butternut squash for pumpkin?
Yes, butternut squash puree works well and offers a similar texture and sweetness to pumpkin in this dish.
- → What pasta shapes are best for this dish?
Short pasta like rigatoni, penne, or fusilli hold the creamy sauce well and provide a satisfying bite.
- → How do I achieve a silky sauce?
Adding reserved pasta water and gently folding in the ricotta ensures a smooth, luscious consistency.
- → Can this dish be made ahead?
Prepare components separately, then toss everything together just before serving for best texture and flavor.
- → What garnishes work well?
Fresh chopped herbs, extra Parmesan, or crunchy nuts like walnuts or pine nuts add flavor and texture.
- → Is this suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly if using a suitable Parmesan cheese.