Creamy Pumpkin PastaCourse: Dinner
16 oz. rigatoni pasta
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
- Cook pasta according to package directions.
- 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.
- Stir in pumpkin, cheese, heavy cream, and nutmeg until fully combined. Cook, stirring occasionally, 5 minutes, until sauce has thickened slightly.
- Add cooked noodles to the sauce, and toss to coat. Garnish with additional sage and cheese, if desired.