20-Minute Creamy Pumpkin Ricotta Pasta Recipe
This 20-Minute Pumpkin Ricotta Pasta Recipe is so easy to make! It's the perfect whole family dinner for busy nights when comfort is needed.
Ingredients
- 16 ounces rigatoni noodles, (or pasta of choice)
- ½ cup reserved pasta water
- 1 cup whole milk ricotta cheese
- ½ cup pumpkin puree
- ¼ cup parmesan cheese
- 1 teaspoon fresh rosemary diced, or dried rosemary (or sub fresh sage)
- 1 teaspoon salt, (plus more to taste)
- Black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package instructions, until al dente.
- Strain noodles, reserving ½ cup pasta water. Don’t rinse the cooked pasta. Put the pasta back in the pot.
- For Picky Eaters: Reserve some of the plain pasta before adding the remaining ingredients. Refer to FAQ section for ideas on how to serve this pasta to picky eaters.
- Add ¼ cup of the reserved pasta water to the cooked pasta. Then add ricotta cheese, pumpkin puree, parmesan cheese, salt, and rosemary and stir to combine. Add more of the reserved pasta water if needed to achieve desired creaminess.
- Top with your preferred protein source, fresh herbs, and enjoy!
Notes
Plant-based protein additions: Top pasta with white beans, roasted chickpeas, or plant-based sausage.
Veggie add-ons: I like to add some kale strips massaged in olive oil and sea salt to make this recipe more nutrient-dense. You could also add any veggie you think would pair well such as sautéed mushrooms, zucchini, or spinach.
Storage:
Fridge: Store leftovers in the fridge for up to 3 days in an airtight container. When reheating, you may need to add olive oil or a splash of water to the pasta to make it creamy again.
Freezer: Allow the pasta to cool completely and then transfer it to an airtight freezer-safe container. I love to use BPA-Free Souper Cubes Trays to freeze pretty much everything! Store in the freezer for up to 3 months.
Reheat: The day before you're ready to eat the pasta, thaw the pasta in the fridge overnight. When you're ready to eat it, reheat in the microwave or on the stovetop. Add some olive oil and a splash of water to make it somewhat creamy again.
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