Description
Indulge in the comforting flavors of fall with this Pumpkin Rigatoni dish. Creamy pumpkin sauce coats al dente pasta, topped with a crunchy blend of rosemary walnut crispies for a delightful texture contrast.
Ingredients
Pumpkin Rigatoni:
- 1 lb (450 g) rigatoni pasta
- 2 tablespoons butter
- 4 cloves garlic, thinly sliced or minced
- 1 cup pumpkin purée
- 1 cup vegetable or chicken broth
- 1 cup heavy cream (or dairy-free alternative)
- 1–2 teaspoons kosher salt, to taste
- Squeeze of fresh lemon juice
Rosemary Walnut Crispies:
- 1 cup walnuts, coarsely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon melted butter (or olive oil)
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Make the Rosemary Walnut Crispies: Preheat oven to 375°F (190°C). Toast walnuts, then mix with rosemary, butter, sugar, salt, and pepper.
- Cook the Pasta: Boil rigatoni until al dente, then drain.
- Prepare the Pumpkin Sauce: Sauté garlic, add pumpkin, broth, cream, and salt. Simmer and finish with lemon juice.
- Combine Pasta and Sauce: Toss cooked rigatoni in the sauce.
- Serve: Top pasta with rosemary walnut crispies and extra rosemary.
Notes
- To make it vegan, use olive oil instead of butter and a plant-based cream.
- Make the walnut topping in advance and store in an airtight container.
- This dish pairs well with roasted vegetables or a light salad.
