Pumpkin Ricotta Pasta with Sage
Pumpkin ricotta pasta with sage is a cozy autumn dish that beautifully marries the sweetness of roasted pumpkin with creamy ricotta cheese, all enveloped in al dente pasta. Topped with crispy sage leaves, this delightful recipe adds an aromatic touch that enhances the rich flavors. Whether you’re hosting a gathering or enjoying a comforting night in, this dish brings warmth and joy to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 cup fresh pumpkin puree (or canned)
- 1 cup whole milk ricotta cheese
- 10 fresh sage leaves
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente, reserving 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add sage leaves and cook until crispy (about 2 minutes). Remove from skillet and set aside.
- In the same skillet, lower the heat and stir in pumpkin puree and ricotta cheese until creamy.
- Combine the drained pasta with the sauce, adding reserved pasta water gradually until desired consistency is reached.
- Stir in grated Parmesan cheese until melted. Adjust seasoning as needed.
- Serve topped with crispy sage leaves and an optional drizzle of olive oil.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg