PUMPKIN

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FRESH

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Garofalo Penne Rigate Pasta Unsalted Butter Mushrooms | Cloves | Sage Vegetable Broth Pumpkin Puree Chili Powder | Kosher Salt Black Pepper | Nutmeg Cream Cheese | Toasted Pecans Parmesan Cheese

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COOK THE PASTA

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While pasta is cooking, melt the butter in large skillet. Add mushrooms, garlic, and sage and sauté for 3-4 minutes.

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Stir in the vegetable broth, pumpkin purée, chili powder, salt, pepper, and nutmeg, bringing the sauce to a gentle simmer. Add the reserved pasta water and remove from heat.

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Stir in the cream cheese and Parmesan cheese into the sauce until it melts. Add the pasta and toss gently until coated. Garnish with remaining sage, Parmesan cheese, and toasted pecans. Serve and enjoy!

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TRY THIS

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PUMPKIN

PASTA SAUCE

FRESH

FLAVORS

Garofalo Penne Rigate Pasta Unsalted Butter Mushrooms | Cloves | Sage Vegetable Broth Pumpkin Puree Chili Powder | Kosher Salt Black Pepper | Nutmeg Cream Cheese | Toasted Pecans Parmesan Cheese

INGREDIENTS

COOK THE PASTA

In a large pot, bring water and salt to a boil. Add the pasta and cook for 11 minutes. Drain, but do not rinse. Reserve 1/2 cup pasta water for sauce later on.

While pasta is cooking, melt the butter in large skillet. Add mushrooms, garlic, and sage and sauté for 3-4 minutes.

SAUTÉ MUSHROOMS

Stir in the vegetable broth, pumpkin purée, chili powder, salt, pepper, and nutmeg, bringing the sauce to a gentle simmer. Add the reserved pasta water and remove from heat.

MAKE SAUCE

Stir in the cream cheese and Parmesan cheese into the sauce until it melts. Add the pasta and toss gently until coated. Garnish with remaining sage, Parmesan cheese, and toasted pecans. Serve and enjoy!

TOSS & SERVE

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Lemon Chicken Scallopini

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