Pumpkin Pasta with Ricotta

Name: Pumpkin Pasta with Ricotta
Prep time: 5 min
Cook time: 31 min
Total time: 36 min
Yield: 4
Cuisine: World
Ingredients: Pumpkin 14 oz; Garlic 6 cloves; Sage 20 leaves; Olive oil 1 tbsp; Unsalted butter 3 ½ tbsp; Pasta 12 oz; Ricotta cheese 9 oz; Salt; Black pepper; Parmesan cheese

brown butter and crispy sage

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36m
Serves 4
Easy
375 °F
(1)

Ingredients

	14 oz Pumpkin or butternut squash, cut into 3⁄4-inch cubes
	6 cloves Garlic peeled and smashed
	20 leaves Sage divided
	1 tbsp Olive oil
	3 ½ tbsp Unsalted butter
	12 oz Pasta
	9 oz Ricotta cheese
	Salt to taste
	Black pepper to taste
	For serving:
	Parmesan cheese

Nutritional information

524

Calories

22.5g

Fat

61.5g

Carbohydrates

20.9g

Protein

115mg

Cholesterol

534mg

Sodium

Ingredients

14 oz Pumpkin
or butternut squash, cut into 3⁄4-inch cubes
6 cloves Garlic
peeled and smashed
20 leaves Sage
divided
1 tbsp Olive oil
3 ½ tbsp Unsalted butter
12 oz Pasta
9 oz Ricotta cheese
Salt
to taste
Black pepper
to taste
For serving:
Parmesan cheese

Pumpkin Pasta with Ricotta

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:

Ingridiens for Pumpkin Pasta with Ricotta

Steps to make Pumpkin Pasta with Ricotta

1	Heat oven
Preheat the oven to 375 °F.
2	Bake pumpkin and garlic	20
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.
3	Make brown butter	5
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.
4	Cook pasta	15
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.
5	Add ricotta	10
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.
6	Combine pasta with pumpkin and ricotta	1
Combine the pasta with the pumpkin and ricotta mixture. Add a little of the reserved pasta cooking liquid to moisten if needed.
7	Serve
Serve immediately spooned with the sage butter and a generous scattering of grated Parmesan.

This easy and delicious recipe for Pumpkin Pasta with Ricotta, brown butter and sage highlights the best flavors of fall. Give this recipe a go, and share a photo with us on Instagram by tagging @cookmerecipes and using the hashtag #cookmerecipes!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.