This quick comfort dish will hit the spot on a cool, autumn day. If you have a leftover can of pumpkin around after the holidays, whip this up!
Servings 4servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
1/2poundelbow macaronior other small macaroni
2tspolive oil
1/2mediumonion, diced
2tspbutter
1 tbspminced garlic
115-ounce canpure pumpkin
1-1/2cupspart-skim ricotta cheese
pinchsalt
ground pepper, to taste
1/4cupreserved pasta water, up to 1/2 cup
1tspground sageor 3 leaves fresh, minced
1/2tspdried thyme or salt-free Italian herb blend
Instructions
Heat oil in a large pan or dutch oven. Add onions and saute for 2-3 minutes over medium heat. Add butter, garlic and saute 1 minute.
Get pasta water ready while onion is sautéed. Add a teaspoon of salt to the water and bring to a boil.
Add the canned pumpkin to the onion mixture, reduce heat to low, and heat through, stirring for 2 minutes.
Cook pasta once water is boiling. Cook al dente, for 6-8 minutes. Once cooked, reserve a cup of pasta water and set aside.
While pasta is cooking, transfer onions to a high speed blender or food processor. Add the pumpkin and ricotta cheese. Blend on high until smooth and combined.
Transfer the pumpkin sauce back to pan. Add the drained pasta and stir. Gradually add 1/4 cup of pasta water, or more, to thin sauce as needed. Enjoy!