Pumpkin Ricotta Pasta

This creamy pumpkin ricotta pasta is a great meal for a cold fall or winter night. Ready in 20 minutes, this vegetarian recipe is something that the whole family can enjoy, and it makes great leftovers too.

If you’ve been following closely, you may have noticed that I’ve shared a lot of creamy pasta recipes lately. From my creamy zucchini pasta to my roasted beet pasta, I’m all about blending seasonal veggies with cheese to create a rich and creamy pasta sauce that is delicious and nutritious.

So, if you love pumpkin and like creamy pasta, you have got to try this pumpkin ricotta pasta recipe! Not only is it another quick and easy meal that you can add to your repertoire, but it is full of protein, fiber, and fall flavors, and is a sneaky way to add more veggies to your diet without eating a boring side salad.

Why You’ll Love It

• Quick and Easy – Ready in under 20 minutes, this pumpkin ricotta pasta is perfect for a weeknight meal.
• Vegetarian – Whether you serve it on its own or top it with protein, this vegetarian recipe is something that everyone can enjoy.
• Full of Fiber – The combination of pasta and pumpkin ensures that the dish contains 4 grams of fiber per serving.
• High in Protein – The combination of high-protein grains, ricotta cheese, and milk provides 16 grams of protein per serving.

What You’ll Need

• Pasta – You can use long pasta such as bucatini, spaghetti, or fettucini, or short-cut pasta such as rigatoni, fusilli, or penne.
• Pumpkin Puree – To create the creamy pumpkin sauce, you can use homemade or canned pumpkin puree, just be sure not to use pumpkin pie filling. If you don’t have pumpkin, you can use butternut squash puree instead.
• Ricotta – To add to the pumpkin sauce and increase the protein content. You can use whole milk ricotta or skim milk ricotta, or use cottage cheese or whipped cream cheese if you prefer.
• Milk – To thin the sauce and add more protein. Feel free to use heavy cream if you prefer.
• Onion and Garlic – To add flavor and fragrance. If you don’t have fresh onions or garlic, you can use 1 teaspoon of onion powder and garlic powder instead.
• Nutmeg – To enhance the fall flavor.
• Red Pepper Flakes – To add some spice, although optional.
• Olive Oil – To cook the onion and garlic.
• Salt – To season the pasta water and the sauce.
• Sage – For a crispy topping, although optional.

How to Make Pumpkin Ricotta Pasta

1. Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta al dente. While the pasta is cooking, scoop out one cup of pasta water.
2. Make the sauce. In a large skillet, cook the onion and garlic in olive oil until tender, then add the pumpkin puree, ricotta, milk, nutmeg, red pepper flakes, and salt, and stir until well combined.
3. Blend the sauce. Transfer the pumpkin mixture to a blender or small food processor and blend until smooth.
4. Combine the pasta and sauce. Return the creamy pumpkin ricotta sauce to the pan, add the cooked pasta, and toss until well combined, adding splashes of reserved pasta water as needed.
5. Serve and enjoy! Divide the pasta into bowls and serve with parmesan cheese and fried sage leaves on top.

You can find the detailed instructions in the recipe card below.

What to Serve it With

This creamy pumpkin ricotta is pasta a good source of complex carbohydrates, fiber, and healthy fats, and contains a moderate amount of protein. If you’d like to increase the protein content of the meal, serve the pasta with:

• Grilled chicken
• Grilled steak
• Italian sausage

In addition to protein, you can also serve the pasta with a side salad for additional fiber and greens.

More Ricotta and Pumpkin Recipes:

• Spinach Ricotta Pasta
• Vegetable and Ricotta Baked Orzo
• Turkey Pumpkin Chili
• Pumpkin Baked Oatmeal
• Chickpea Pumpkin Curry

Pumpkin Ricotta Pasta

Author: Stephanie Kay

Ready in 20 minutes, this rich and creamy pumpkin pasta is perfect for a quick and easy weeknight meal and makes great leftovers too!

• Author: Stephanie Kay
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Ingredients

• 1 pound pasta
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup ricotta
• 1/2 cup milk
• 1/4 teaspoon nutmeg
• 3/4 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• Parmesan cheese, to serve
• Fresh sage leaves (optional)

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Instructions

1. Bring a large pot of well-salted water to a boil. Once boiling, add the pasta, reduce to a very gentle simmer, and cook the pasta to al dente or as per package directions. While the pasta is cooking, scoop out 1 cup of pasta water and set it aside.
2. In a large skillet or pan on medium-high heat, warm the olive oil, then add the onion and garlic, and cook for 3-4 minutes until translucent and tender.
3. Add the pumpkin puree, ricotta cheese, milk, nutmeg, red pepper flakes (optional), and salt, stir to combine, and warm for 1-2 minutes, then turn off the heat and remove the pan from the stove.
4. Transfer the pumpkin ricotta mixture to a blender or small food processor and puree until smooth. Taste and adjust seasoning with additional salt and pepper as needed.
5. Once blended, return the pumpkin ricotta sauce to the pan, add the cooked pasta, and toss together until well combined, adding additional splashes of the reserved pasta water as needed until the desired consistency is reached.
6. Optional: Warm a few tablespoons of olive oil in a pan to medium-high heat, then add fresh sage leaves, working in batches, and fry for 3-5 seconds until golden, watching them closely to ensure they do not burn. Once fried, use tongs to remove them from the pan, place them on a plate lined with a paper towel to absorb any excess oil, and sprinkle with a bit of salt.
7. Serve the pasta warm with freshly grated parmesan cheese and crispy sage leaves. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.