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–+ servings
pumpkin rigatoni, close up

Pumpkin Pasta Sauce with Rigatoni

Donna Elick
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
 

  • 1 pound rigatoni pasta
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 3 cloves garlic, minced
  • 2 cups whole milk
  • 1 cup pumpkin puree, not pie filling
  • 4 ounces cream cheese
  • 2 teaspoons minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • Optional: 1 cup shaved parmesan for serving

Instructions
 

  • Prepare the pasta as directed on the package. Drain and set aside.
  • In a small saucepan, melt the butter and whisk in the flour until fully combined. Cook for 1 minute, whisking constantly. Add the garlic and continue cooking for one minute.
  • Slowly pour in the milk, ½ cup at a time whisking constantly until each addition is fully incorporated.
  • Once all the milk is added, continue cooking until thick and bubbly. About 5-10 minutes
  • Turn off the heat, and stir in the pumpkin, cream cheese, sage, thyme, salt, cinnamon and pepper until the cream cheese has melted and the mixture is smooth.
  • Pour desired amount of sauce over the prepared pasta, top with parmesan cheese and serve.

Nutrition

Serving: 1 | Calories: 685cal | Carbohydrates: 101g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 482mg | Sugar: 12g | Fiber: 6g | Calcium: 237mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe's nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.