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Pumpkin Ricotta Pasta

October 31, 2017

 

It didn't seem like there was anything in the house for a Halloween meal... but lo and behold, we pulled it together.  This is a less than 30 minute meal, perfect to whip up before little trick-or-treaters head out.  Or after, when you need something to go with a nice glass of red.

 

Get your pasta water boiling with plenty of salt (it should taste like the sea!)

 

1 lb orecchiette or pasta of your choice

 

1 onion, diced

1 Tbsp chopped fresh sage or 1/2 tsp of dried sage

3 cloves of garlic, minced  

1 15 oz can of pumpkin purée

1/2 cup of shredded parmesan cheese 

1/2 cup ricotta cheese

1 cup reserved pasta water

 

Sautée the onion in 2 Tbsp olive oil and 1 Tbsp butter until onions begin to be translucent 

Add garlic and sage 

Stir in pumpkin, salt and pepper

Add the parmesan, ricotta and reserved pasta water to pumpkin/onion mixture

 

Stir in pasta and serve. 

 

Garnish with Toasted Walnuts, Chives and additional Grated Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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