What is pumpkin rigatoni and how is it made?

Pumpkin rigatoni is a pasta dish featuring rigatoni noodles coated in a creamy pumpkin sauce. The sauce is typically made by blending cooked pumpkin puree with ingredients like garlic, onion, cream or milk, and spices such as sage or nutmeg. After preparing the sauce, it’s tossed with boiled rigatoni until well coated. This dish offers a comforting, fall-inspired twist on traditional pasta, combining savory and slightly sweet flavors with a rich, velvety texture.

Can I use canned pumpkin for pumpkin rigatoni, or should I use fresh pumpkin?

You can use either canned pumpkin puree or fresh pumpkin for pumpkin rigatoni. Canned pumpkin is convenient and has a smooth texture, making it ideal for quick preparation. If using fresh pumpkin, roast or steam it until soft, then puree it to create a similar consistency. Fresh pumpkin may add a slightly sweeter and fresher flavor, but both options produce delicious results.

What spices and herbs work best in pumpkin rigatoni?

Sage, thyme, nutmeg, and black pepper are popular choices for seasoning pumpkin rigatoni. Sage adds an earthy aroma that complements pumpkin’s sweetness, while nutmeg provides warmth and depth. You can also add garlic and onion for savory layers. Fresh herbs like parsley or basil can be sprinkled on top before serving to add brightness and color.

Is pumpkin rigatoni suitable for vegetarians or vegans?

Pumpkin rigatoni can be made vegetarian by using vegetable broth and dairy-based cream or cheese alternatives. To make it vegan, substitute dairy cream with coconut milk or cashew cream, and avoid cheese or use plant-based cheese. Ensure your rigatoni does not contain eggs if following a strict vegan diet. This makes pumpkin rigatoni an adaptable dish suitable for various dietary preferences.

How can I store and reheat leftover pumpkin rigatoni without losing flavor or texture?

Store leftover pumpkin rigatoni in an airtight container in the refrigerator for up to 3 days. When reheating, use a low heat setting on the stovetop or microwave. Add a splash of cream, milk, or water to loosen the sauce and prevent it from drying out. Stir gently to maintain a smooth, creamy texture and avoid overcooking the pasta. This helps preserve the dish’s flavor and consistency.

Pumpkin Rigatoni Recipe: Crispy Walnut & Rosemary Twist

Name: Pumpkin Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 Tbsp butter (or olive oil for a vegan version); 4 cloves garlic, thinly sliced or minced; 1 cup pumpkin puree (≈240 ml); 1 cup chicken or vegetable broth (≈240 ml); 1 cup heavy cream (or full-fat coconut milk for vegans) (≈240 ml); 1/2 tsp kosher salt, plus more to taste; Juice of ½ lemon (optional); 1 lb rigatoni (regular or whole-wheat) (≈450 g); 1 cup walnuts, coarsely chopped (≈150 g); 1 Tbsp fresh rosemary leaves, finely chopped; 1 Tbsp melted butter (or olive oil for vegans); 1/2 Tbsp brown sugar (or a low-carb sweetener for keto); ½ tsp kosher salt, plus more to taste; Freshly ground black pepper, to taste

Description

🎃 This creamy pumpkin rigatoni delivers comforting autumn flavors with a silky sauce and hearty pasta.
🌿 Topped with crunchy rosemary‑walnut crisps, it adds texture and a fragrant herb boost for an impressive weeknight dinner.

Ingredients

Scale

2 Tbsp butter (or olive oil for a vegan version)

4 cloves garlic, thinly sliced or minced

1 cup pumpkin puree (≈240 ml)

1 cup chicken or vegetable broth (≈240 ml)

1 cup heavy cream (or full-fat coconut milk for vegans) (≈240 ml)

1/2 tsp kosher salt, plus more to taste

Juice of ½ lemon (optional)

1 lb rigatoni (regular or whole-wheat) (≈450 g)

1 cup walnuts, coarsely chopped (≈150 g)

1 Tbsp fresh rosemary leaves, finely chopped

1 Tbsp melted butter (or olive oil for vegans)

1/2 Tbsp brown sugar (or a low-carb sweetener for keto)

½ tsp kosher salt, plus more to taste

Freshly ground black pepper, to taste

Instructions

1-First, prep your crispy walnuts: Preheat your oven to 375°F (190°C). Spread the chopped walnuts on a baking sheet and toast them for 8 10 minutes until they’re golden and fragrant. Right after, toss them with the fresh rosemary, melted butter (or oil), brown sugar, salt, and pepper, then set aside for that perfect crunch.

2-Next, cook the pasta: Boil a large pot of water, add salt, and cook the rigatoni according to the package directions until it’s al dente. Don’t forget to reserve some pasta water before draining it’s your secret weapon for sauce magic.

3-Now for the sauce: In a skillet over low heat, melt the butter and sauté the garlic until it’s fragrant, about a minute, without letting it brown. Stir in the pumpkin puree and broth, whisking to blend smoothly, then add the cream and salt. Let it simmer until it thickens up, tweaking with reserved pasta water or a bit of flour if you need it creamier. Finish with a squeeze of lemon juice if you’re feeling zesty, then toss in the cooked rigatoni.

4-Finally, assemble and serve: Scoop the pasta into bowls and sprinkle on those rosemary-walnut crispies generously. It’s that simple mix that turns ordinary pasta into something extraordinary. For external inspiration on fall recipes, check out this pumpkin pasta guide from a trusted source.

Notes

🌰 Toast the walnuts just until golden to enhance their flavor without burning.
🍋 Adding a splash of lemon juice brightens the rich pumpkin‑cream sauce and balances the sweetness.
🥄 For a smoother sauce, blend the pumpkin puree with the broth before adding cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop and Oven
Cuisine: Italian

Nutrition

Serving Size: 1 cup (≈250 g) of pasta
Calories: 520
Sugar: 8 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 5 g
Protein: 13 g
Cholesterol: 35 mg

Keywords: Pumpkin Rigatoni,Rosemary Walnut,Autumn Pasta,Comfort Food