# Ingredient List:
→ Pasta
01 - 14 oz short pasta such as rigatoni, penne, or fusilli
02 - Salt, for boiling pasta
→ Whipped Ricotta Mixture
03 - 1 cup whole milk ricotta cheese
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon lemon juice
06 - 1 small garlic clove, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
→ Pumpkin Sauce
09 - 1 1/2 cups unsweetened pumpkin puree
10 - 1/4 cup vegetable broth or reserved pasta water
11 - 2 tablespoons unsalted butter
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cinnamon (optional)
14 - 1/2 cup grated Parmesan cheese, plus more for serving
15 - Salt and pepper, to taste
→ Garnish
16 - Chopped fresh sage or parsley
17 - Crushed red pepper flakes (optional)
# Directions:
01 - Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve 1/2 cup of cooking water and drain.
02 - While pasta cooks, combine ricotta cheese, olive oil, lemon juice, garlic, salt, and black pepper in a food processor or blender. Blend until smooth and creamy; set aside.
03 - Melt unsalted butter in a large skillet over medium heat. Add pumpkin puree, vegetable broth or reserved pasta water, nutmeg, and cinnamon if using. Stir well and cook for 3 to 4 minutes until heated through.
04 - Reduce skillet heat to low. Add drained pasta and stir to coat in pumpkin sauce, adding reserved pasta water as necessary for a smooth consistency.
05 - Fold in whipped ricotta mixture and Parmesan cheese. Toss thoroughly until pasta is coated. Season with additional salt and pepper to taste.
06 - Transfer to serving plates. Garnish with fresh herbs, extra grated Parmesan, and crushed red pepper flakes if desired; serve immediately.
