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The main star of this dish is pumpkin. You can use pumpkin puree, which is smooth and creamy. Canned pumpkin puree works well, but fresh is even better. It gives a rich flavor and a nice color to your sauce.

Pumpkin and Gruyere Rigatoni

Warm up your fall evenings with a bowl of creamy Pumpkin and Gruyere Rigatoni! This delightful dish blends rich gruyere cheese and sweet pumpkin puree to create a comforting pasta experience perfect for family dinners or impressing guests. Discover tips for the best pumpkin sauce and how to cook rigatoni just right.
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Ingredients
  

12 oz rigatoni pasta

1 cup pumpkin puree (canned or homemade)

1 cup grated Gruyère cheese

1/2 cup heavy cream

1/4 cup vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup panko breadcrumbs

Fresh parsley, chopped for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute until fragrant.

      Make the Sauce: Add the pumpkin puree, heavy cream, vegetable broth, dried thyme, nutmeg, salt, and pepper to the skillet. Stir well to combine and bring to a simmer. Allow it to cook for about 5 minutes to let the flavors meld together, stirring occasionally.

        Combine Pasta and Sauce: Add the cooked rigatoni to the skillet, tossing gently to coat the pasta in the creamy pumpkin sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

          Incorporate Gruyère: Remove the skillet from the heat and stir in half of the grated Gruyère cheese until melted and combined.

            Prepare Panko Topping: In a small bowl, mix the remaining Gruyère cheese with panko breadcrumbs. This will create a crunchy topping.

              Assemble and Bake: Preheat the oven to 375°F (190°C). Transfer the pasta mixture to a baking dish, then evenly sprinkle the panko mixture on top. Bake in the oven for 15-20 minutes, or until the top is golden and crispy.

                Garnish and Serve: Remove from the oven, let it cool for a few minutes, then garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4