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For my pumpkin and gruyere rigatoni, I use simple yet flavorful ingredients. The star of the dish is rigatoni pasta. Its tube shape holds the creamy sauce well. I choose 12 ounces for a hearty serving. Next, I add one cup of pumpkin puree. This gives the dish a smooth texture and a warm, sweet taste.

Pumpkin and Gruyere Rigatoni

Warm up your evenings with a comforting Pumpkin and Gruyere Rigatoni that’s creamy and delicious! This delightful pasta dish features rich flavors from sweet pumpkin and savory Gruyere cheese, making it the perfect meal for chilly nights. Easy to prepare and packed with heartwarming ingredients, it’s sure to impress. Dive into this cozy recipe and discover how to create a meal that nourishes the soul. Click through for the full recipe!
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Ingredients
  

12 oz rigatoni pasta

1 cup pumpkin puree (canned or homemade)

1 cup grated Gruyère cheese

1 small onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1/2 cup heavy cream

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1/4 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup panko breadcrumbs

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of 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 softened. Stir in the minced garlic and cook for an additional minute until fragrant.

      Make the Sauce: Add the pumpkin puree, vegetable broth, heavy cream, thyme, nutmeg, salt, and pepper to the skillet. Stir to combine and allow the mixture to simmer for about 5-7 minutes until it thickens slightly.

        Add the Cheese: Stir in the grated Gruyère cheese until melted and incorporated into the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

          Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss well to coat the pasta in the pumpkin sauce. Cook for another 2-3 minutes to heat through and combine all flavors.

            Prepare the Topping: In a small bowl, mix panko breadcrumbs with a drizzle of olive oil and a pinch of salt. Toast them in a dry skillet over medium heat until golden brown, about 2-3 minutes.

              Serve the Dish: Divide the rigatoni among serving plates or bowls. Sprinkle the toasted panko on top and garnish with fresh parsley for a pop of color.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve in deep bowls for a cozy feel, and consider drizzling a bit of extra olive oil over the top before garnishing with parsley. A sprinkle of freshly cracked black pepper adds a nice finishing touch!