Dinner

Rigatoni with Pumpkin and Crispy Rosemary Walnuts

Imagine whipping up a dish of Pumpkin Rigatoni with a twist of Rosemary Walnut Crispies! This dish combines the silky, savory goodness of pumpkin-coated rigatoni with a delightful crunch from rosemary-infused walnut pieces. It’s a dish that promises to be a hit at any table.

Ingredients:

  • For the 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 to 2 teaspoons kosher salt
    • A squeeze of lemon
    • 1 lb. rigatoni
  • For the Rosemary Walnut Crispies:

    • 1 cup walnuts, chopped
    • 1 tablespoon finely chopped fresh rosemary leaves
    • 1 tablespoon melted butter
    • 1 to 2 tablespoons brown sugar
    • 1/2 teaspoon kosher salt
    • Black pepper to taste

Instructions:

  1. Rosemary Walnut Crispies:

    • Preheat your oven to 375 degrees.
    • Pulse the walnuts in a food processor until they’re nicely chopped.
    • Spread the walnuts on a baking sheet and toast in the oven for about 8-10 minutes.
    • Once toasted, toss the walnuts with chopped rosemary, melted butter, brown sugar, salt, and a dash of black pepper. Let them cool off to the side.
  2. Pasta:

    • Cook the rigatoni as per the instructions on the package. Drain and set aside.
  3. Pumpkin Alfredo Sauce:

    • In a skillet, melt the butter over low heat. Add the garlic and sauté just until it’s fragrant, making sure not to brown it as it can turn bitter.
    • Stir in the pumpkin puree and broth, and let it simmer until smooth.
    • Mix in the heavy cream and salt, continuing to simmer until the sauce thickly coats the back of a spoon.
    • Add a squeeze of lemon juice to brighten the flavors.
  4. Assemble:

    • Toss the cooked pasta in the pumpkin sauce until well coated.
    • Serve the pasta in bowls, topped with a generous sprinkle of the rosemary walnut crispies. Add a sprig of rosemary on top for a touch of elegance.

Note:
For a vegan version, substitute the butter with olive oil and the cream with full-fat coconut milk. This version might be less rich but is equally delightful.

This recipe not only brings a rich and creamy texture to your palate but also a crunchy nuttiness that balances the dish beautifully. Perfect for a cozy dinner!

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