Pumpkin Cream Pasta:🌿🎃 Ingredients: 16 oz Rigatoni 2-4 cloves minced garlic 1/2 medium onion finely diced Salt & Pepper to taste 2 cups crushed tomatoes or pureed san marzano canned tomatoes 1/4-1/2 Cup Pumpkin Puree (depending on your preference) 1/2 cup chicken or vegetable stock 1 tablespoon olive oil 2 tablespoons butter 1 cup reserved salty/ starchy pasta water (you may not need all of this but it’s better to have more than you may need, just in case)(reserve this after pasta is done cooking right before you drain) 1/4-1/2 cup heavy cream depending on how creamy you like it 1/4-1/2 finely grated Parmesan cheese Garnish: Fresh Basil Garlic Bread for dipping in the sauce INSTRUCTIONS * * Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 ½ cups pasta water and drain. * Heat olive oil & butter in a large skillet over medium heat. Add onion & pinch of salt and cook for about 4 minutes or until soft. * Add garlic and cook until aromatic, 1 minute. Be careful not to burn the garlic * Add in Chicken or Veggie Stock * Stir in pumpkin puree, pureed tomato sauce, and pepper. * * Add in 1/2 cup of reserved pasta water, stirring to combine until sauce is combined and glossy. * Add in pasta & half of the cheese and combine with sauce. * Turn off heat * Add heavy cream and stir to combine. Add remaining pasta water if needed. Season with salt, pepper if needed. P.S. a pinch of freshly ground nutmeg is also Devine in this dish * Top with remaining cheese and a sprinkle of fresh basil. #dinnerathome #dinnerideas #newrecipe #pumpkinrecipes
