Pumpkin and Gruyere Rigatoni

Embrace the flavors of fall with this comforting Pumpkin and Gruyere Rigatoni. This creamy dish combines nutrient-rich pumpkin puree and rich Gruyere cheese for a delightful taste that warms the heart. Perfect for busy families or pasta lovers, this recipe is simple to follow and easy to customize.

Print Recipe Pin Recipe

Ingredients

12 oz rigatoni pasta

2 cups canned pumpkin puree

1 cup grated Gruyère cheese

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried sage

1 teaspoon thyme

½ teaspoon nutmeg

1 cup vegetable broth

½ cup heavy cream

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Start by cooking the rigatoni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving ½ cup of the pasta cooking water.

In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the canned pumpkin puree to the skillet, mixing well with the onion and garlic. Incorporate the dried sage, thyme, and nutmeg. Cook for about 3 minutes, allowing the flavors to meld.

Gradually pour in the vegetable broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

Reduce the heat and add the grated Gruyère cheese, stirring until it melts and creates a creamy sauce. If the sauce is too thick, add a little of the reserved pasta cooking water to reach desired consistency.

Season the sauce with salt and pepper to taste. Then, add the drained rigatoni to the skillet, tossing it in the sauce until well coated.

Allow the rigatoni to sit in the skillet for a few minutes over low heat to combine the flavors fully.

Once ready to serve, garnish with freshly chopped parsley for a pop of color.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4