Good news! There is a bowl of silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies that has your name on it for dinner tonight, and for lunch the next day, and for lots of days after that.
This pumpkin pasta is especially here for you if you enjoy:
Warm, toasty things
Rosemary and garlic and butter
Foods with contrasting silky / crispy texture
Pumpkin as a life theme
Big floppy rigatoni noodles
Like, things that taste really good?
This month we’re taking the pledge to #ChooseLunch, and is there really a better lunch to look forward to in the fall than creamy pumpkin pasta with rosemary walnut crispies? This is one of those recipes that keeps well for several days, reheats beautifully, fills you up, and tastes so good that you’ll be doing a little happy dance in your head (or, like, not in your head) every time you remember that it’s waiting for you in the fridge.
Breakfast is yummy and dinner is wonderful, but 10/10 chance you’ll have a more productive, happier, feel-good day if you keep yourself well-fed at lunch time. ♡
There are two parts to making this recipe, the most important one being making those little rosemary walnut crispies.
Should you make a double batch of them so you can add them to every salad, roasted vegetable bowl, soup, cheeseboard, snack bag, and stew for the rest of fall and winter? Y to the E to the S. These little guys are universally delicious.
Making The Walnut Crispies:
First, get your walnuts chopped and toasted.
Then toss them with just a little bit of fresh rosemary and brown sugar and black pepper and salt and butter. It’s just an essential walnut spa treatment, really. Try not to eat all of them hot off the pan because WOW.
Fun fact: Walnuts are an incredible source of Omega-3 fatty acids which are important for your body and your brain, and can help fight things like depression and anxiety, and inflammation, and a variety of other things. Food is so amazing.
Making The Pumpkin Pasta:
Okay, cook your pasta.
Make your pumpkin sauce which is so easy and life-changingly good.
Pasta goes in the bowl, and a spoonful of rosemary walnut crispies (okay, fine, a few more) (and then just a few more) go on top.
THIS IS LIVING. Honestly. This bowl of pumpkiny, rosemary/garlic goodness is going to get you right in the fall feels.
Check Out Our Video For How To Make Pumpkin Rigatoni:
Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies. The BEST.
4 cloves garlic, thinly sliced or minced
1 cuppumpkin puree
1 cupchicken or vegetable broth
1 cupheavy cream
1–2 teaspoons kosher salt
squeeze of lemon
1 lb. rigatoni
Rosemary Walnut Crispies
1 cupwalnuts, chopped
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoonmelted butter
1–2 tablespoons brown sugar (I like 2)
1/2 teaspoon kosher salt (more to taste)
black pepper to taste
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.
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.)