Empty My Fridge
Pumpkin Rigatoni with Rosemary Walnut Crispies
Ingredients
- Butter · melted3 tbsp
- Garlic · thinly sliced minced4 cloves
- Pumpkin1 cup
- Vegetable broth1 cup
- Heavy cream1 cup
- Salt1–2 tsp + ½ tsp
- Lemon
- Rigatoni pasta1 lb
- Walnut · chopped1 cup
- Rosemary · finely chopped1 tbsp
- Brown sugar1–2 tbsp
- Black pepperto taste
Instructions
- Preheat the oven to 375°F. Pulse the walnuts in a food processor until chopped, spread them on a small sheet pan and toast for 8 to 10 minutes.
- Take the walnuts out and toss them with the rosemary, melted butter, brown sugar, salt and pepper. Set aside to cool.
- Cook the rigatoni according to the package directions, then drain.
- While the pasta cooks, melt the butter in a skillet over low heat. Add the garlic and cook until fragrant without browning it, since it turns bitter. Add the pumpkin and broth and simmer until smooth.
- Stir in the cream and salt and simmer until the sauce coats the back of a spoon. Add lemon juice to taste if you like. Add the drained pasta to the sauce.
- Serve in shallow bowls topped with the walnut crispies.
Summarized from Pinch of Yum's video. Watch it for the details.
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GarlicLemonCreamBrown sugarHeavy creamPastaWalnutPumpkin
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