Make the creamiest Spicy Brown Butter Pumpkin Rigatoni made with a pumpkin-cream sauce, herbs + spices, brown butter, chopped kale, parmesan, and a bit of spice for dinner tonight. Dairy-Free and Gluten-free options available.
I'm always here for pasta. There's literally nothing better in this world to me than one full of pasta. Haha.
But more importantly, creamy pasta is really where it's at and this Spicy Brown Butter Pumpkin Rigatoni is the ultimate creaminess and marriage of flavor that makes it a great option this Fall season, especially during PSL season.
Pumpkin-infused pasta is truly something delicious and shouldn't be passed up on if you ever get the option to try it. This vegetarian option pasta is truly amazing. Nothing short of flavor and it’s even perfect once reheated!
So, these quick, easy meals come in real handy, especially on those days!
Of course, you can always search ‘weeknight meals‘ on our site for more deliciousness.
Start making this recipe by boiling your pasta. In the meantime, you make your creamy sauce by sautéing a few garlic cloves, and then adding in the seasoning, heavy cream, veggie stock, white cooking wine, pumpkin puree, and parmesan.
Next, toss in your chopped kale, finish things off with freshly-grated parmesan cheese and wallah.
First and foremost, the flavors in this simple and creamy pumpkin pasta is enough to convince anyone, however, here are a few more reasons why you’ll love this pasta dinner:
This is a very simple recipe, but it does have THREE components: the brown butter, creamy pumpkin sauce and the rigatoni itself.
Here’s what you need to make this fast creamy pasta dinner recipe:
It must be noted that this recipe (and most sweet or savory pumpkin recipes) calls for 100% pumpkin puree, NOT pumpkin pie filling! Pumpkin pie filling is quite literally the sweet pumpkin custard that you find in traditional pumpkin pie. It already contains sugar, cinnamon, clove, and other ingredients that make a pie filling.
Adding pumpkin pie filling to a dish that calls for 100% pumpkin puree will add an unwelcomed sweetness, essentially ruining the dish. Even if you are unsure of what type of pumpkin a recipe is calling for, go for the 100% pumpkin puree.
Once you get the hang of browning butter, the process becomes second nature. At first, however, it might be a challenge to perfect the technique on your first try. Butter can burn quickly and easily, so you cannot step away during this process!
First, melt your butter in a skillet over medium to medium-low heat.
Once the butter has melted completely, allow it to begin bubbling. If the butter spatters, the heat source is too hot!
Allow the butter to cook for 3-4 minutes until you begin to see toasted bits at the bottom. This is the milk solids browning!
Once a rich brown color has been achieved and the butter smells nutty, it is ready. Remove the butter from the heat immediately.
It’s all about the seasoning! Whether you choose to keep things simple or a bit more complex, adding seasoning to your sauce is KEY! Adding flavor to the base of your sauce with garlic and seasonings will add more depth to your creamy pasta and allow everything else to marry together well.
Just let it all simmer together and slowly bubble as the seasonings infuse deeply.
Begin by cooking ziti pasta according to the directions of the packaging (about 8-10 minutes) and drain (leaving aside 2-3 Tbsps of pasta water for later).
While I love this creamy pumpkin pasta dinner as-is, straight from the pan, you can dress it up with toppings if you like.
I usually just add kale, but for extra spice, color and texture, you can try:
If you discover a new favorite topping idea, be sure to let me know in the comments section below!
When it comes to most pasta dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Garlic Bread, however, you can choose to spruce things up with many other options such as:
Yes! To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan.
When it comes to most of my vegan pasta dishes, I usually use cashews as a base to making the entire dish creamy. However, with the pumpkin flavored pasta, I didn’t need to use cashews due to the pumpkin puree acting as a creamy base when paired with canned coconut milk and veggie stock.
Once you have the sauce simmering on the stovetop, the MOST IMPORTANT thing is to ensure that you whisk constantly. This prevents any clumping together and keeps everything smooth as the sauce thickens.
Absolutely! To make this creamy pumpkin rigatoni gluten-free, simply substitute the pasta for a gluten-friendly version of rigatoni or any other shape that you like.
Also, ensure that the heavy cream and other ingredients are GF-friendly.
Store leftovers in an airtight container in the fridge for up to four days. This makes a great meal prep recipe for a satisfying lunch! Reheat in the microwave or on the stove to serve.
If you make this Spicy Brown Butter Pumpkin Rigatoni, be sure to tag me on Instagram @orchidsandsweettea!
Spicy Brown Butter Pumpkin Rigatoni.