Savory Pumpkin and Gruyere Rigatoni Recipe Delight

Ingredients

• 12 oz rigatoni pasta
• 1.5 cups pumpkin puree
• 1 cup Gruyere cheese, grated
• 1 cup heavy cream
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 0.5 teaspoon nutmeg
• to taste salt and pepper
• 0.25 cup fresh sage leaves, chopped
• 0.25 cup toasted pumpkin seeds

Instructions

1. In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
3. Reduce the heat to low and add the pumpkin puree to the skillet, stirring until combined with the onions and garlic. Gradually pour in the heavy cream and vegetable broth, stirring until the sauce is smooth.
4. Stir in the grated Gruyere cheese until melted, followed by the nutmeg, salt, and pepper. Allow the sauce to simmer gently for about 5 minutes to thicken.
5. Add the cooked rigatoni to the skillet with the pumpkin-Gruyere sauce. Toss well to coat the pasta evenly, adding reserved pasta water a little at a time if the sauce is too thick. Stir in the chopped sage.
6. Divide the rigatoni among serving plates or bowls. Garnish with additional chopped sage and a sprinkle of toasted pumpkin seeds for crunch. Serve warm.