🍝 Rice Pasta with Pumpkin Sauce
🎯 Difficulty: Easy
⏱️ Time: 25–30 minutes
🍽️ Servings: 2
🔥 Estimated Calories: ~400–450 kcal per serving
🧂 Ingredients
- Rice pasta: 150g (about 250 kcal per serving)
- Pumpkin purée (unsweetened): 1 cup (~80 kcal)
- Onion (chopped): 1/2 medium (~20 kcal)
- Garlic (minced): 2 cloves (~10 kcal)
- Olive oil: 1 tbsp (~120 kcal)
- Milk or plant-based milk (e.g., oat, almond): 1/2 cup (~50 kcal)
- Grated parmesan cheese: 2 tbsp (~40 kcal)
- Salt, pepper, and nutmeg: to taste
- Optional garnish: fresh sage or parsley
👨🍳 Step-by-step Instructions
Step 1: Cook the Rice Pasta
Bring a pot of salted water to a boil. Add rice pasta and cook according to package directions (usually 8–10 minutes). Drain and set aside.
Step 2: Sauté Aromatics
Heat olive oil in a pan over medium heat. Add chopped onion and garlic, and cook until soft and fragrant (2–3 minutes).
Step 3: Make Pumpkin Sauce
Add the pumpkin purée to the pan. Stir in milk, salt, pepper, and a pinch of nutmeg. Cook over low heat for 5–6 minutes until the sauce is warm and slightly thickened.
Step 4: Combine Pasta and Sauce
Add the cooked rice pasta to the sauce. Toss to coat evenly. Stir in grated parmesan cheese until melted and creamy.
Step 5: Serve
Serve immediately, garnished with chopped parsley or sage if desired.
💡 Tips
- Use canned or homemade pumpkin purée (make sure it’s unsweetened).
- Add a splash of pasta water to thin the sauce if needed.
- For extra protein, add cooked lentils or grilled chicken.
- Great for fall or cozy dinners!
