Ingredients:

  • 1 lb rigatoni or penne pasta
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 15 oz pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente.
  2. Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the noodles and set them aside.
  3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until aromatic and translucent.
  4. Stir in the pumpkin puree, heavy cream, nutmeg, salt, and pepper. Whisk constantly for 3–5 minutes until the sauce is steaming and velvety.
  5. Lower the heat and stir in the Parmesan cheese until completely melted.
  6. Add the cooked pasta to the skillet, tossing gently to coat.
  7. Gradually stir in the reserved pasta water one tablespoon at a time until the sauce is glossy and clings to the pasta.