Pumpkin Rigatoni With Rosemary Walnut Crispies

Prep Time

15m

Cook Time

30m

Total Time

45m

This pumpkin rigatoni with rosemary walnut crispies is a comforting and flavorful fall pasta dish. The creamy pumpkin sauce is rich and savory, while the crispy, sweet, and nutty topping adds a delightful crunch. A perfect balance of flavors and textures in every bite.

Savory Pumpkin Recipe

Pumpkin Rigatoni With Rosemary Walnut Crispies Image

pinchofyum.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

Servings: 6

Scale

Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.

2 tablespoons butter

4 cloves garlic, thinly sliced or minced

1 cup chicken or vegetable broth

1–2 teaspoons kosher salt

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

Nutrition Facts

Calories

861kcal

43%
Fat

58g

2%
Saturated Fat

23g

1%
Carbohydrates

75g

3%
Fiber

5g

0%
Sugar

4g

0%
Protein

14g

0%
Cholesterol

105mg

5%
Sodium

444mg

22%

Percent Daily Values are based on a 2,000 calorie diet.

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.)

Pumpkin Rigatoni With Rosemary Walnut Crispies

Ingredients