Whipped Ricotta Pumpkin Pasta

This rich whipped ricotta pumpkin pasta is autumn coziness at its finest It combines a creamy pumpkin sauce with fluffy whipped ricotta and plenty of Parmesan so each forkful is bright and velvety with a hint of spice The fresh herbs on top make it dinner party special but it is easy enough for any weeknight

The first time I made this pasta my kitchen smelled like cinnamon and nutmeg for hours Everyone wanted seconds and my picky eater even asked for leftovers in her lunchbox

Ingredients

• Short pasta like rigatoni penne or fusilli: This shape holds the sauce well Use bronze cut if you can as it clings better
• Whole milk ricotta cheese: For richness and fluffiness Always choose good quality ricotta without gums or fillers
• Olive oil: For beautiful mouthfeel and added depth Look for extra virgin cold pressed
• Lemon juice: Gives the ricotta a subtle lift Use freshly squeezed for the brightest flavor
• Garlic: Adds savory warmth Mince finely so it blends smoothly
• Unsweetened pumpkin puree: Brings earthy sweetness and silkiness Use canned or homemade but avoid pumpkin pie filling
• Vegetable broth or reserved pasta water: Allows you to adjust the sauce thickness Look for low sodium if using store bought broth
• Unsalted butter: Helps the pumpkin sauce bloom and tastes extra comforting Always use fresh real butter
• Nutmeg and cinnamon: Trace spice for warmth and aroma Freshly grated is best
• Parmesan cheese: For umami and a salty punch Choose aged Parmigiano Reggiano and grate just before using
• Salt and pepper: Essential for balancing flavors Always taste as you go
• Fresh sage or parsley as a garnish: For color and herby freshness Use tender leaves and chop right before serving
• Crushed red pepper flakes (optional): For a gentle kick

Instructions

Prep the Pasta:

Bring a big pot of salted water to a rolling boil and cook the pasta until it is just al dente This timing is key to prevent mushiness Reserve about half a cup of the starchy cooking water before draining

Make the Whipped Ricotta:

Add ricotta olive oil lemon juice garlic salt and black pepper to a food processor or blender Whirl everything together for around 30 seconds until the ricotta is super creamy and thick scraping down the bowl if needed Set this aside you want it ready to fold in at the end

Sauté the Pumpkin Sauce:

Warm the butter in a large skillet over medium heat Once melted add in the pumpkin puree vegetable broth nutmeg and cinnamon Let this mixture cook for three to four minutes stirring often You are gently cooking off any canned flavor from the pumpkin and infusing it with spice

Combine Pasta and Sauce:

Turn the skillet heat to low and toss in the drained pasta Slowly add a splash or two of the reserved pasta water so the sauce hugs every piece of pasta and becomes glossy Do not rush this step as it will determine your final texture

Finish with Ricotta and Cheese:

Spoon the whipped ricotta mixture and plenty of Parmesan into the skillet Gently toss everything together using a wooden spoon or spatula until the pasta is luxuriously coated Taste and adjust seasoning with more salt or pepper if needed

Serve and Garnish:

Divide the creamy pasta among bowls Top each serving with fresh herbs extra Parmesan and a pinch of red pepper flakes for that restaurant finish

Save

My favorite part of this recipe is whipping the ricotta The transformation is almost magical and it always reminds me of cooking with my grandmother on chilly evenings She used to sneak a spoonful before dinner and now I do too

Storage Tips

Store leftovers in an airtight container in the fridge They will stay creamy for up to three days To reheat add a splash of water or broth and stir gently over low heat so the sauce does not separate

Ingredient Substitutions

You can swap in butternut squash puree if you do not have pumpkin For a dairy free version try plant based ricotta and nutritional yeast in place of Parmesan Whole wheat or gluten free pasta works just as well

Serving Suggestions

Serve with a big green salad tossed with lemon vinaigrette Add roasted vegetables like Brussels sprouts or delicata squash on the side Crusty bread makes a perfect partner for mopping sauce

Cultural and Seasonal Context

This dish is inspired by the Italian pairing of cheese pasta and fall squash but gives it a cozy update with classic American pumpkin flavors It is perfect in September through November when pumpkins are abundant and everyone wants comfort food

Seasonal Adaptations

Make with roasted kabocha squash for added sweetness in winter Omit cinnamon and add fresh thyme in spring for herbal brightness Swap Parmesan for crumbled goat cheese in early summer for a tangy note

Success Stories

A friend tried this for her book club and sent me a photo of everyone scraping their plates clean I love hearing how this simple recipe turns ordinary weeknights into something a little more special My cousin even made it vegan for her holiday table last year

Freezer Meal Conversion

You can freeze the finished pumpkin sauce before adding pasta and ricotta Cool completely then store in a freezer safe container for up to two months Defrost in the fridge then reheat and combine with freshly cooked pasta and whipped ricotta just before serving

Save

This pasta makes even the busiest weeknights taste special The whipped ricotta gives every forkful a bright velvety finish

Recipe Help & FAQs

→ What pasta shapes work best?

Short pastas such as rigatoni, penne, or fusilli hold the creamy sauce well and offer satisfying texture.

→ Can I use canned pumpkin?

Yes, unsweetened canned pumpkin puree is ideal. Make sure it contains only pumpkin with no added sugar or spices.

→ Is this dish suitable for vegetarians?

Definitely. All ingredients are vegetarian-friendly, including ricotta and Parmesan. Check cheese labels for vegetarian rennet.

→ Can I prepare the whipped ricotta ahead?

You can blend the ricotta mixture earlier and refrigerate. Bring to room temperature before folding into the pasta.

→ What fresh herbs are recommended?

Sage and parsley work particularly well, adding fragrance and color. Try basil or thyme for different flavor notes.

→ How can I add crunch?

Sprinkle toasted walnuts or pine nuts on top just before serving for extra texture and flavor.