Looking for a new fall-inspired pasta dish? You will love digging into this Pumpkin Pasta with Ricotta, which is full of scrumptious flavors. Sweet and savory oven-roasted pumpkin, seasoned with the sweetness of roasted garlic and enriched with creamy ricotta, gets tossed with hot pasta. Finish the dish off with nutty brown butter, fried sage, and a generous scattering of Parmesan cheese on top. Every bite of this pasta has delicious fall flavors that the whole family will love.
Start by roasting the pumpkin, garlic, and sage leaves with olive oil, plus salt and black pepper. While the pumpkin and garlic are roasting away in the oven, make the brown butter. Melt together the butter and sage leaves. Cook until the butter starts to foam and caramelize and the sage is crisp. Now, cook the pasta. Once the pumpkin is tender, mash the roasted garlic and stir through the pumpkin. Add the spoonfuls of ricotta over the top and bake for another 5–10 minutes. Mix the cooked pasta with the pumpkin and ricotta mixture. Serve immediately topped with the sage butter and grated Parmesan. Enjoy!
To make the Pumpkin Pasta with Ricotta, you will need the following ingredients:
Preheat the oven to 375 °F.
On a baking sheet, toss 14 ounces pumpkin cubes, 6 smashed garlic cloves, and 10 sage leaves with 1 tablespoon olive oil, and a pinch of salt and black pepper. Cover the baking sheet with foil and roast for 15–20 minutes or until the pumpkin is tender.
Meanwhile, melt 3 ½ tablespoons butter and the remaining sage leaves in a small pan over moderate heat. Cook gently for about 5 minutes, until the butter starts to foam and caramelize. The milk solids will fall away to the bottom of the pan, and the sage leaves should be crisp yet not brown. Remove the pan from the heat.
Boil 12 ounces pasta according to the package instructions until al dente. Drain the pasta and reserve about 1⁄2 cup of pasta cooking water.
Once the pumpkin is tender, mash the roasted garlic and stir through the pumpkin. Top with spoonfuls of ricotta and return the sheet to the oven. Bake, uncovered, for about 5–10 minutes, until slightly caramel in color.
Combine the pasta with the pumpkin and ricotta mixture. Add a little of the reserved pasta cooking liquid to moisten if needed.
Serve immediately spooned with the sage butter and a generous scattering of grated Parmesan.
Simply delicious dish
Este platillo es una maravilla! Hice esta pasta de calabaza para una cena con amigos y fue todo un éxito. La mezcla de ricotta y mantequilla dorada es sublime. ¡Repetiremos seguro!
Super yummy pasta!
I made this Pumpkin Pasta last night for my family and it was a hit! The flavors reminded me of our fall family gatherings. The creamy ricotta made it so comforting. I can't thank you enough for this recipe!
Oh my gosh!
Superb flavors! This dish is my new favorite.
Superb fall dish!
I've tried so many pasta dishes! Excited to try this one. Thanks for sharing!
