Description
A creamy pumpkin rigatoni dish topped with crunchy rosemary walnut crispies.
Ingredients
Scale
- 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
- 1 cup walnuts, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon melted butter
- 1–2 tablespoons brown sugar (2 recommended)
- ½ teaspoon kosher salt (more to taste)
- Black pepper, to taste
Instructions
- Make the Rosemary Walnut Crispies: Preheat oven to 375°F (190°C). Chop walnuts in a food processor until coarsely chopped. Spread walnuts on a small baking sheet and toast 8–10 minutes. Remove from oven and toss immediately with rosemary, butter, brown sugar, salt, and black pepper. Set aside to cool.
- Cook the Pasta: Cook rigatoni according to package directions. Drain and set aside.
- Make the Pumpkin Alfredo Sauce: In a skillet over low heat, melt butter. Add garlic and sauté until fragrant, do not brown. Stir in pumpkin puree and broth; simmer until smooth. Add heavy cream and salt; simmer until the sauce coats the back of a spoon. Finish with a squeeze of lemon juice, if desired. Toss cooked rigatoni into the sauce until evenly coated.
- Assemble & Serve: Serve pasta in shallow bowls. Sprinkle generously with rosemary walnut crispies. Optional: garnish with a small sprig of rosemary for presentation.
Notes
- Vegan Version: Replace butter with olive oil and heavy cream with full-fat coconut milk. The sauce will be slightly lighter but still rich and flavorful.
- Make Ahead: Walnut crispies can be made in advance and stored at room temperature in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Pumpkin Rigatoni, Rosemary Walnut Crispies, Pasta Recipe