Creamy Pumpkin Rigatoni with Walnut Crunch!
Savor a rich pumpkin rigatoni featuring garlic and heavy cream, finished with a delightful walnut crunch.
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
Instructions
- 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.
- Pasta: Cook rigatoni according to package directions until al dente. Drain.
- Pumpkin Alfredo Sauce: While pasta cooks, melt butter in a skillet over low heat. Add garlic and sauté until fragrant (do not brown).
- Stir in pumpkin puree and broth; simmer until smooth. Add heavy cream and kosher salt; simmer until sauce thickens enough to coat a spoon.
- Stir in a squeeze of lemon juice.
- Add cooked rigatoni to the sauce and toss to coat.
- Assemble: Serve pasta in shallow bowls.
- 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. Allergens: Milk, Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't brown the garlic; it can make the sauce bitter.
- Adjust salt and lemon juice to your taste preference. Allergens: Milk, Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.