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Creamy Curried Pumpkin Pasta

Pasta mixed with a creamy curried pumpkin sauce and topped with whipped ricotta and browned sage leaves.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 3 -4 servings
Author Olivia Lam

Ingredients

For the Whipped Ricotta:

  • ¾ cup Whole Milk Ricotta
  • 2 Tbsp Heavy Cream
  • 1½ Tbsp Olive Oil
  • ½ a Lemon Zested
  • ¼ tsp Kosher Salt
  • Pinch of Black Pepper

For the Curried Pumpkin Pasta:

  • 8 oz. Pasta of Your Choice
  • 2 Tbsp Unsalted Butter
  • 10 Small to Medium Sized Sage Leaves
  • ½ a Shallot (finely chopped)
  • 1 Garlic Clove (minced)
  • 2 tsp Curry Powder
  • ¼ tsp Red Pepper Flakes
  • ⅛ tsp Nutmeg
  • ¾ cup Pumpkin Puree
  • ¾ cup Heavy Cream
  • ½ Kosher Salt
  • ¼ tsp Black Pepper
  • As Needed Olive Oil (for drizzling on top)
  • 1 Lemon (for zesting on top)

Instructions

For the Whipped Ricotta:

  • Add all of the ingredients for the whipped ricotta into a food processor. Blend until smooth and creamy. Transfer it into a bowl and set it aside in the fridge.

For the Curried Pumpkin Pasta:

  • Cook the pasta according to the package directions. Drain and set aside.
  • Heat a large pan over medium heat. Add in the butter and allow it to melt. Cook for another 2-3 minutes until it starts to turn a light brown color. Mix in the sage leaves and reduce the heat to medium low. Cook for about 2 minutes until the sage leaves have toasted and lightly browned. Remove the sage from the pan and set it aside.
  • Increase the heat back to medium heat. Add in the shallots and garlic. Saute for 2-3 minutes until the shallots turn translucent. Mix in the curry powder, red pepper flakes, and nutmeg. Cook for about a minute until the spices activate and become aromatic. Mix in the pumpkin puree and heavy cream until combined.
  • Transfer the sauce into a blender and blend until smooth. Pour the sauce back into the same pan and heat it over medium high heat, stirring frequently, until it comes to a bubble. Remove the pan from heat and season with the salt and pepper. Mix in the pasta until well coated in the sauce.
  • To serve, portion the pasta between bowls. Add a dollop of the whipped ricotta onto the pasta. Drizzle a bit of olive oil on top and add a touch more black pepper and lemon zest. Top with the browned sage leaves and enjoy!