Pumpkin Rigatoni with Rosemary Walnut Crispies
Lindsay Ostrom / Pinch of Yum
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients
Pumpkin Pasta:
- 1 lb. rigatoni
- 2 tbsp butter
- 4 cloves garlic, thinly sliced or minced
- 1 cup pumpkin puree
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1–2 tsp kosher salt
- Squeeze of fresh lemon juice
Rosemary Walnut Crispies:
- 1 cup walnuts, finely chopped
- 1 tbsp fresh rosemary leaves, finely chopped
- 1 tbsp melted butter
- 1–2 tbsp brown sugar
- 1/2 tsp kosher salt (plus more to taste)
- Freshly ground black pepper, to taste
Directions
- Make the Walnut Crispies: Preheat oven to 375°F. Chop the walnuts in a food processor until evenly textured. Spread on a small sheet pan and toast for 8–10 minutes. Remove from the oven and toss with the rosemary, melted butter, brown sugar, salt, and pepper. Set aside to cool.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain.
- Make the Pumpkin Sauce: While the pasta cooks, melt 2 tablespoons of butter in a skillet over low heat. Add garlic and sauté until fragrant (do not let it brown). Stir in the pumpkin puree and broth; simmer until smooth. Stir in the heavy cream and salt, then simmer until sauce thickens and coats the back of a spoon. Finish with a squeeze of fresh lemon juice, then toss with the cooked pasta.
- Assemble & Serve: Portion pasta into shallow bowls and top generously with the rosemary walnut crispies. Garnish with a sprig of fresh rosemary if desired.
Variations
Vegan Option: Swap the butter for olive oil (or plant butter) and the heavy cream for full-fat coconut milk.