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Pumpkin and Gruyere rigatoni needs a few simple ingredients. First, you will need rigatoni pasta. It holds sauce well and gives a nice bite. Next, pumpkin puree is a star in this dish. I prefer using canned pumpkin for ease, but homemade works great too.

Pumpkin and Gruyere Rigatoni

Warm up your evenings with this delightful Savory Pumpkin and Gruyere Rigatoni Recipe! Bursting with rich flavors, this creamy pumpkin pasta is perfect for fall and easy to make for both novice cooks and culinary pros. Learn about essential ingredients and cooking tips that will elevate your dish. Ready to impress your family and friends? Click through to explore the full recipe and make this delicious meal tonight!
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Ingredients
  

12 oz rigatoni pasta

1 ½ cups pumpkin puree (canned or homemade)

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

½ teaspoon nutmeg

Salt and pepper to taste

¼ cup fresh sage leaves, chopped (plus extra for garnish)

¼ cup toasted pumpkin seeds (for garnish)

Instructions
 

Cook the Rigatoni:

    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.

      Sauté Aromatics:

        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.

          Make the Sauce:

            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.

              Season the Sauce:

                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.

                  Combine Pasta and Sauce:

                    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.

                      Serve:

                        Divide the rigatoni among serving plates or bowls. Garnish with additional chopped sage and a sprinkle of toasted pumpkin seeds for crunch. Serve warm.

                          Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                            - Presentation Tips: Serve in rustic bowls to enhance the cozy feel of the dish. Drizzle with a little olive oil and additional grated Gruyere for a touch of elegance.