This pumpkin rigatoni is the ultimate cozy fall dish, blending rich, creamy flavors with the satisfying texture of perfectly cooked pasta and a delightful crunch. It’s a surprisingly simple recipe that delivers an impressive depth of flavor, making it ideal for weeknight dinners or special occasions. The star of this pumpkin rigatoni recipe is the velvety smooth sauce, made with pure pumpkin and heavy cream, enhanced by fragrant garlic and fresh rosemary. The addition of rosemary walnut crispies provides a welcome textural contrast, elevating this comforting pasta dish.

⏱ Time: 35 min
👥 Servings: 4-6
📊 Level: Medium
🥗 10 ingredients
Creamy Pumpkin Rigatoni with Walnut Crunch! Discover creamy Pumpkin Rigatoni with crispy rosemary walnuts. An easy, flavorful fall dinner ready in 35 minutes. P

Creamy Pumpkin Rigatoni with Walnut Crunch!

This pumpkin rigatoni is the ultimate cozy fall dish, blending rich, creamy flavors with the satisfying texture of perfectly cooked pasta and a delightful crunch. It’s a surprisingly simple recipe that delivers an impressive depth of flavor, making it ideal for weeknight dinners or special occasions. The star of this pumpkin rigatoni recipe is the velvety smooth sauce, made with pure pumpkin and heavy cream, enhanced by fragrant garlic and fresh rosemary. The addition of rosemary walnut crispies
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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 finely chopped fresh rosemary leaves

Method
 

  1. Rosemary Walnut Crispies: Preheat oven to 375°F (190°C). Arrange chopped walnuts on a small baking sheet. Toast for 8-10 minutes until fragrant. Remove from oven and toss with butter, rosemary, salt, and pepper. Set aside to cool.
  2. Pasta: Cook rigatoni according to package directions until al dente. Drain.
  3. Pumpkin Alfredo Sauce: While pasta cooks, melt butter in a skillet over low heat. Add garlic and sauté until fragrant (do not brown).
  4. Stir in pumpkin puree and broth; simmer until smooth. Add heavy cream and kosher salt; simmer until sauce thickens enough to coat a spoon.
  5. Stir in a squeeze of lemon juice.
  6. Add cooked rigatoni to the sauce and toss to coat.
  7. Assemble: Serve pasta in shallow bowls.
  8. Top with the rosemary walnut crispies and a small sprig of fresh rosemary for garnish.

Notes

– For extra flavor, use homemade pumpkin puree if possible.
– Don’t brown the garlic; it can make the sauce bitter.
– Adjust salt and lemon juice to your taste preference.

Pro tips

  • For extra flavor, use homemade pumpkin puree if possible.
  • Don’t brown the garlic; it can make the sauce bitter.
  • Adjust salt and lemon juice to your taste preference.

Enjoy this comforting pumpkin rigatoni, a perfect embrace of autumn flavors. Try adding a pinch of nutmeg or sage for a different twist.

Try this next: 5-Ingredient Pumpkin Alfredo Dinner

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