Description

Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies. The BEST.

Ingredients

Scale

Pumpkin Rigatoni

2 tablespoons butter
4 cloves garlic, thinly sliced or minced
1 cup pumpkin puree
1 cup chicken or vegetable broth
1 cup heavy cream
1–2 teaspoons kosher salt
squeeze of lemon
1 lb. rigatoni

Rosemary Walnut Crispies

1 cup walnuts, chopped
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon melted butter
1–2 tablespoons brown sugar (I like 2)
1/2 teaspoon kosher salt (more to taste)
black pepper to taste

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Instructions

Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.
Pasta: Cook according to package directions. Drain.
Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic – it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you’re into that. Add cooked pasta to the sauce.
Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you’re fancy.

Notes

Vegan Version: Use olive oil in place of the butter, and full-fat coconut milk in place of the cream. (The vegan version is not quite as rich but it’s really, really good.)

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Sauté
Cuisine: American

Keywords: pumpkin pasta, pumpkin rigatoni, walnuts recipe, pumpkin recipe, savory pumpkin recipe