Can I used butternut squash puree instead?

Yes, you can! You can also use sweet potato puree as well.

How do you reheat cheesy pumpkin pasta?

To reheat, add pasta and a bit of stock or water to a saucepan and warm over medium-low heat, making sure to stir often. You can also heat leftovers in the microwave. Just remember to add a bit of stock or water and stir every 45 seconds until warm.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% pumpkin, while pumpkin pie filling has additives such as spices and sugar. Pumpkin filling is also thicker.

One Pot Cheesy Pumpkin Rigatoni | Short Stack Kitchen

Ingredients

10 to 15 Whole Fresh Sage Leaves (optional)
3 Tablespoons Extra-Virgin Olive Oil
1 Shallot, finely minced
3 to 4 Garlic Cloves, finely minced or grated
2 Teaspoons Fresh Thyme
1 Teaspoon Onion Powder
1/2 Teaspoon Smoked paprika
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cayenne Pepper
1/8 Teaspoon Ground Cinnamon
3/4 Teaspoon Sea Salt
1/4 Teaspoon Black Pepper
1 Cup (227g) Can Pumpkin Puree
8 Ounces (227g) Rigatoni
3 Cups (681g) Stock, chicken, beef or vegetable
1/2 Cup (113g) Heavy Cream
1 Cup (113g) Gouda Cheese, shredded
1/2 Cup (50g) Parmesan, grated

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Instructions

To a 3-quart dutch oven or large pot, add extra-virgin olive oil. Over medium heat, fry sage leaves until crispy. Transfer fried sage leaves to a paper towel lined dish, lightly salt them and set aside for later. *If you are not using sage leaves, see note below.
Add shallot, garlic, fresh thyme, onion powder, paprika, nutmeg, cayenne pepper, cinnamon, salt, black pepper, pumpkin puree, rigatoni and stock. Mix until combined.
Cover and bring to a boil over high heat, then reduce the heat to low and cook until the pasta is al dente and the sauce has reduced a bit (there should still be a good amount of liquid remaining). Make sure to stir often to prevent the pasta from sticking to the bottom of the pan.
Once the pasta is cooked, turn the heat off. Stir in the heavy cream, gouda cheese and parmesan. Taste and add additional salt and pepper if needed. Sauce will thicken as it cools.
Garnish with fried sage leaves if desired. Top with extra parmesan and nutmeg and dig in! Enjoy!

Notes

Frying sage leaves is optional. If you are not using it, add all ingredients into a cold pot, except for the cream, gouda and parmesan and proceed to step 3.

Prep Time: 10 Minutes
Cook Time: 20 Minutes