Recipe

Creamy Pumpkin Ricotta Pasta with Crispy Sage Leaves

Servings:
6
Total Time:
0
hr
20
min
Jump to RecipeA bowl of pumpkin ricotta pasta.
Healthy Highlights
Meal Type
Main Dishes
Pasta
Dietary
Vegetarian
Follow Along

It’s pumpkin season and I am always looking for new fun ways to use pumpkin in my recipes. This pumpkin sauce is a creamy and cheesy pasta sauce.

The ricotta pairs nicely with the pumpkin. It gives the sauce a creamy element without overpowering the flavor of the pumpkin.

How to Make a Pumpkin Ricotta Sauce

This sauce is actually very simple to make. Here are the main steps in making a creamy pumpkin sauce.

  1. Cook shallot and garlic.
  2. Add in pumpkin puree and nutmeg.
  3. Stir in ricotta, salt, and pasta water.

The Best Pumpkin to Use For Pumpkin Pasta

This recipe calls for one can of pumpkin puree. You can use any kind you can find. You could also use homemade pumpkin puree if you have some! Just swap out the can for 1 + 1/2 cups of your homemade pumpkin puree.

What Pasta Shape to Use

You can use any type of pasta shape for this recipe. I would suggest a short pasta since it is a thicker sauce. This is a great recipe to try out a fun pasta shape. In the photos, I use a Creste di Gallo pasta shape. You can also use a rigatoni or farfalle.

Tips for Making The Best Pumpkin Ricotta Pasta

  • Taste and adjust for flavor. Depending on the type of pumpkin you use the flavor of the sauce can change quite a bit. Make sure to taste and add more salt if it tastes too bland and add more ricotta if you want it to be creamier.
  • Use a full-fat ricotta. Having something nice and creamy helps the ricotta blend into the pumpkin. For this reason, I think using a full-fat ricotta is worth it here.
  • Make sure to save your pasta water. The pumpkin ricotta sauce by itself is pretty thick. You need that pasta water to help thin it out so it can be tossed with the pasta.

Other Pasta Recipes You Might Enjoy

Creamy Pumpkin Ricotta Pasta with Crispy Sage Leaves

5 stars4 stars
(
1
)
Servings:
6
Prep Time:
5
min
Cook Time:
0
hr
15
min
Total Time:
0
hr
20
min
A bowl of pumpkin ricotta pasta.
Print Recipe

Ingredients

Pasta

  • 1 lb of dry short pasta (such as rigatoni or farfalle)
  • 1 tbsp olive oil
  • 1 shallot or small onion, diced
  • 4 cloves garlic, minced
  • 1 can (15oz) pumpkin puree
  • 1/4 tsp ground nutmeg
  • 1 cup full-fat ricotta
  • 1 tsp salt
  • 1/4 tsp red pepper flakes, optional
  • parmesan cheese, for serving
  • black pepper, for serving

Sage Leaves

  • 1 tbsp butter
  • 12-15 fresh sage leaves

Directions

  1. Bring a large pot of water to boil. Cook the pasta according to the package instructions. Save 1 + 1/2 cups of pasta water. Drain and set aside.
  2. While the pasta is cooking, make the crispy sage leaves. Heat a frying pan over medium heat. Add the butter. Once melted, add in the sage leaves and cook until crispy. About 3 minutes. Remove the leaves from the pan and set aside on a paper towel lined plate.
  3. Now make the sauce. In a large saute pan heat olive oil over medium heat add the shallot and garlic. Cook for 3 minutes or until softened. Add in the pumpkin puree and nutmeg. Stir and cook for another 2-3 minutes.
  4. Turn off the heat and stir the ricotta, salt, and red pepper flakes (if using) into the pumpkin mixture. Taste and add more salt or ricotta if needed.
  5. Add 1/2 cup of the pasta water to thin out the sauce. Then add in the cooked pasta and toss. Add more pasta water as needed.
  6. Add the pumpkin pasta to your serving bowls. Top with the crispy sage leaves, parmesan, and a few cracks of fresh black pepper.

Notes

Products Used

Caraway pots and pan set.
Kitchen

Caraway Cookware

Chefs knife
Kitchen

Shun Chef's Knife

Metal box grater.
Kitchen

Box Grater

Wooden spoon set.
Kitchen

Olivewood Utensils

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