Creamy Pumpkin Pasta

Creamy Pumpkin Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 16 oz. rigatoni pasta
  • 4 T Chef Shamy Garlic Butter
  • 1 shallot, finely chopped
  • 1 T fresh sage leaves, chopped
  • ½ cup pine nuts (optional)
  • 1 tsp finely grated lemon zest
  • Salt and pepper
  • 1 cup canned pure pumpkin
  • ½ cup Parmesan cheese, plus more for serving
  • ½ cup heavy cream
  • Pinch of ground nutmeg
  1. Cook pasta according to package directions.
  2. Meanwhile, melt Garlic Butter in a large skillet over medium heat. Add shallots and saute 3-5 minutes, until soft. Add sage, pine nuts (if using), lemon zest, salt, and pepper. Cook an additional 2 minutes.
  3. Stir in pumpkin, cheese, heavy cream, and nutmeg until fully combined. Cook, stirring occasionally, 5 minutes, until sauce has thickened slightly.
  4. Add cooked noodles to the sauce, and toss to coat. Garnish with additional sage and cheese, if desired.
  5. Serve.