Creamy Pumpkin Pasta with Rosemary Walnut Crispies
Creamy Pumpkin Pasta with Rosemary Walnut Crispies
Ingredients
For the Rosemary Walnut Crispies
- 1/2 cup walnuts, finely chopped
- 1 tablespoon unsalted butter, melted
- 1 tablespoon light brown sugar
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Creamy Pumpkin Pasta
- 12 ounces short tubular pasta, such as penne or mezzepenne
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree, (not pumpkin pie filling)
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, plus more for serving
Instructions
- 1
Preheat oven to 350°F. Line a small baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a small bowl, combine the finely chopped walnuts, melted butter, light brown sugar, chopped fresh rosemary, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mix well until the walnuts are evenly coated.
⏱️ 3 min
- 3
Spread the walnut mixture in a single layer on the prepared baking sheet. Bake for 8-10 minutes, or until golden brown and fragrant, stirring halfway through to ensure even toasting. Keep a close eye on them to prevent burning. Remove from oven and set aside to cool; they will crisp up further as they cool.
⏱️ 10 min•🌡️ 350
- 4
While the crispies are toasting, bring a large pot of salted water to a rolling boil. Add the short tubular pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 5
While the pasta cooks, prepare the pumpkin sauce. In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat.
⏱️ 2 min
- 6
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
⏱️ 2 min
- 7
Stir in the pumpkin puree, vegetable broth, and heavy cream. Whisk until smooth and combined. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 3-5 minutes, allowing it to thicken slightly.
⏱️ 5 min
- 8
Season the pumpkin sauce with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min
- 9
Add the drained, cooked pasta directly to the pumpkin sauce in the skillet. Toss thoroughly to ensure every piece of pasta is coated in the luscious sauce. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min
- 10
Divide the creamy pumpkin pasta among serving bowls. Generously top each serving with the Rosemary Walnut Crispies. Finish with an additional grind of fresh black pepper, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pumpkin Pasta with Rosemary Walnut Crispies
Ingredients
For the Rosemary Walnut Crispies
- 1/2 cup walnuts, finely chopped
- 1 tablespoon unsalted butter, melted
- 1 tablespoon light brown sugar
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Creamy Pumpkin Pasta
- 12 ounces short tubular pasta, such as penne or mezzepenne
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree, (not pumpkin pie filling)
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, plus more for serving
Instructions
- 1
Preheat oven to 350°F. Line a small baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a small bowl, combine the finely chopped walnuts, melted butter, light brown sugar, chopped fresh rosemary, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mix well until the walnuts are evenly coated.
⏱️ 3 min - 3
Spread the walnut mixture in a single layer on the prepared baking sheet. Bake for 8-10 minutes, or until golden brown and fragrant, stirring halfway through to ensure even toasting. Keep a close eye on them to prevent burning. Remove from oven and set aside to cool; they will crisp up further as they cool.
⏱️ 10 min•🌡️ 350 - 4
While the crispies are toasting, bring a large pot of salted water to a rolling boil. Add the short tubular pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min - 5
While the pasta cooks, prepare the pumpkin sauce. In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat.
⏱️ 2 min - 6
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
⏱️ 2 min - 7
Stir in the pumpkin puree, vegetable broth, and heavy cream. Whisk until smooth and combined. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 3-5 minutes, allowing it to thicken slightly.
⏱️ 5 min - 8
Season the pumpkin sauce with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 9
Add the drained, cooked pasta directly to the pumpkin sauce in the skillet. Toss thoroughly to ensure every piece of pasta is coated in the luscious sauce. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 10
Divide the creamy pumpkin pasta among serving bowls. Generously top each serving with the Rosemary Walnut Crispies. Finish with an additional grind of fresh black pepper, if desired. Serve immediately.
⏱️ 2 min