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I made this last night for dinner and wow! The rosemary walnut topping is perfect. I’ll definitely be making this again!
Madi
This recipe is sponsored by California Walnuts
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:
- Fall flavors
- 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.
Combine.
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
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies. The BEST.
Ingredients
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
- 1–2 teaspoons kosher salt
- squeeze of lemon
- 1 lb. rigatoni
Rosemary Walnut Crispies
- 1 cup walnuts, chopped
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon melted butter
- 1–2 tablespoons brown sugar (I like 2)
- 1/2 teaspoon kosher salt (more to taste)
- black pepper to taste
Instructions
- 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.
Notes
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.)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
Keywords: pumpkin pasta, pumpkin rigatoni, walnuts recipe, pumpkin recipe, savory pumpkin recipe
Thank you to California Walnuts for sponsoring this recipe!
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One More Thing!
This recipe is part of our easy pumpkin recipes page. Check it out!
This recipe was too unique not to try, and I’m glad I did. I was pleasantly surprised by how it turned out. It was a little too sweet for my taste, so I added a few extra seasonings to balance it out. Overall, it had a great mix of salty and slightly sweet flavors, and the walnut crispies on top were what tied it all together. The only thing I would do differently next time is make a bit more sauce, since it ended up a little on the dry side for me. Perfect for a chilly fall evening!
Scrumptious! I often make it on Halloween.
So good! It’s a solid dish but the walnut crispies take it over the top. I could just eat those for a snack! 5 stars!
I added 1/3 grated fresh parm and some freshly ground nutmeg to the sauce, and if I could give this 10/5 I would.
It was incredible!
Thank you!
~Ali
I don’t know why this is highly rated. Wouldn’t try again. I agree, it’s to watery and lack flavor. I used my own pumpkin purée, but still. I would add more pepper and Italian sausage for flavor. Maybe red pepper. . I would also reduce the cream to pumpkin ratio. I think I would’ve done 1/2 cup cream to 1 cup pumpkin. And gradually added more cream. I would also add 2 more garlic cloves.
Walnut topping fabulous and top with grated parm cheese. If you did all this, it would be great.
Created something for dinner totally different for me tonight.
Since SALT and HEAVY CREAM is part of the original recipe and I’m trying to avoid salt and dairy, I went off the rails, as usual.
This turned out really, really tasty, despite the no salt and dairy. Instead of salt I used about a teaspoon of Curry powder with turmeric, paprika and fenugreek, Berbere powder and Ras El Hanout powder. All three have definite North African vibes and that’s what I felt made them a natural with the original recipe. I also added about a tablespoon of brown sugar and a teaspoon of maple syrup (I like things SWEET!). I used coconut yoghurt instead of heavy cream. Sprinkled on top is the suggested topping, toasted walnuts mixed with butter (plant butter for me), brown sugar and fresh rosemary, and a shake or two of the berbere powder. Had to force myself to stop eating this. Turned out tasty and filling. https://www.instagram.com/pinchofyum/
This was a little lackluster as written. 3/5 Stars. I increased the garlic and pumpkin. Reduced the heavy cream. Added crumbled spicy Italian sausage and a healthy amount of Parmigiano-Reggiano. I used high protein/high fiber Brami Pasta (21 g protein, 9 g fiber) Then I would give it 5/5. But definitely try it, because if you zhuzh it, you’ll love it.
I made this for lunch today and its absolutely AMAZING! I added sausage and some red pepper flakes. This will absolutely be on a regular rotation.
We love this pasta! It is so simple to make and such a satisfying fall meal. I like to make a pan of maple bacon brussel sprouts to go with the pasta and the combo is perfection.
That sounds like such a great meal, yum.
Made this tonight and it was such a hit! I cooked 4 slices of bacon in the pan and the simmered the garlic in the bacon fat rather than using butter to give it a richer flavor. I set the bacon aside and crumbled it in just before serving. I balanced the meal with an acidic arugula salad with orange zest and shaved parm and a fresh baguette! All the components together were seriously incredible. Everyone at the table asked for seconds. I’ll absolutely be making this again!!
This looks amazing! Any substitution ideas for no nuts? My kids would love this, but my daughter is allergic nuts other than almonds. Thank you!
You could use pepita seeds!
I followed the recipe and the sauce came out super runny. Added some flour, which helped a little. Otherwise good.
I made this pasta today. The pumpkin sauce is good but the walnut, rosemary crisp makes this dish! It is so delish! And now I’m thinking about what else I can put this delectable crumble on! Thanks!
Well done! Thanks so much for giving a vegan version. Used aquafaba instead of broth to thicken it a bit. And was smart enough to double the Crispy Walnuts, which are the bomb! just hoping there are enough left to try to brighten another recipe. They are a hot commodity here.
I’m calling this the cousin of butternut squash ravioli- it’s SO GOOD!!! The crispies are *chefs kiss*
Made this recipe tonight and it was amazing and luscious!!! The walnut topping was perfection. Next time I will do a little less garlic (personal preference), but man this is going to be a fall staple going forward!
Made this last night with the intent to have leftovers but it was so good we ate nearly all of it! The nuts were a great addition.
What are everyone’s thoughts on adding a protein to this? Do we think crumbled sausage would go well with it or no?
Love that idea!
Made this last night, used pecans instead of walnuts (roast 5 min) and served it with a mix green salad with apple cider vinaigrette. The entire family loved it, my picky daughter said we needed to add it to the Fall/Winter meal rotation. One point of note – if there will be leftovers, save some pasta water to include with what’s left, the sauce soaks into the pasta a bit and can get a little dry once reheating. Thank you for this amazing recipe!!
Love to hear it! And glad the pecans worked well as a sub!
I make this often and it’s one of my favorite fall recipes! Do you know if I could make the sauce ahead of time? Planning to make this for a crowd!
Yep! Should work just fine ahead of time.
This meal was delicious!! My 4 young boys ate it and my husband has mentioned making it again at least 3 times now! I love having different types of recipes, especially ones that give me all the Fall feelings. I’ve never used pumpkin in a savory dish and am so glad I can add this into the rotation now. If you were to add a meat, do you have a suggestion as to which one would compliment best?
I think some chicken would pair well with this! You could use the chicken from this recipe.
Made a double batch for dinner.
Definitely 5 Stars, the taste, aroma, and amount of time needed to prepare from start to finish.
Thanks for giving all of us another meal to prepare.
LOVE this recipe!! I have a walnut allergy so I swapped with pecans. I also did not have rigatoni so I used a fusilli pasta but worked very well!
Simple ingredients and super easy to prepare.
The walnut crispies are divine.
O.M.Geezee
Perfect cozy way to step into fall. Sauce isn’t cheesy sauce thick but it certainly isn’t runny. Silky smooth, perfectly balanced between sweet and salty. Kids loved it too!