Creamy Pumpkin Pasta with Toasted Walnut & Rosemary Crumble It’s officially October, so it’s only fitting to post this dish that is basically fall in pasta form! The creamy pasta combined with the crunchy, herbaceous yet sweet and toasty topping provides a great contrast and a little something different and surprising in every bite. Added bonus: kitchen smells amazing the whole time this is cooking! It also goes great with a nice glass of red wine
My version includes the addition of nutmeg, cayenne, sage, and shallots!
– 2 tbsp butter
– 4 garlic cloves, minced
– 1 shallot, thinly sliced
– 2 large fresh sage leaves, thick chop
– 1 + 1/4 cup pumpkin purée
– 1/2 – 2/3 cup chicken stock
– 1 cup heavy cream
– 1/8-1/4 tsp cayenne
– 1:8-1/4 tsp nutmeg
– 2 tsp salt
– 1 lb mezze rigatoni (the best!)
– 1 cup walnuts, roughly chopped
– 1 tbsp fresh rosemary leaves, finely chopped
– 1 tbsp melted butter
– 2 tbsp light brown sugar
– 1/2 tsp salt + black pepper to taste
– preheat oven to 375 degrees. With a sharp knife, roughly chop the walnuts until they are your desired size
– spread chopped walnuts over a sheet pan (lined with tin foil) and toast them in the oven for 8 minutes
– remove and add to a bowl with rosemary, butter, brown sugar, salt and pepper. Mix together well (and take a taste, because it’s amazing!). Set aside.
– cook pasta in lightly salted water
– when the pasta is cooking, heat butter in the pan over medium-low heat. Add garlic. After one minute add shallots and sage and turn to low. – Once the flavors are all melded, add pumpkins and broth and stir until smooth. Add cream, nutmeg, cayenne & salt. Simmer until the sauce thickens. Add salt to taste.
– add cooked (al dente!) pasta to the sauce and stir until combined.
– top with walnut crispies and some flaky salt and enjoy!