@softcoretable: Velvety Pumpkin Pasta with Spicy Sage & Nut Crumble Serves 3 Spicy Sage & Nut Crumble ½ cup pecans, roughly chopped ½ cup walnuts, roughly chopped 1 tbsp finely chopped garlic 10–15 fresh sage leaves 1–2 tbsp fresh thyme leaves 1 tsp red pepper flakes Flaky salt, to taste Olive oil, for frying and toasting Pumpkin Pasta 225 g rigatoni ½ cup shallot, finely chopped ½–1 tsp red pepper flakes, to taste 1½ tbsp tomato paste 1¼ cups pumpkin purée ½ cup water (to thin, and later add reserved pasta water) 1 tsp garlic powder ⅓ cup cream (I used a combination of half-and-half and heavy cream) ½ cup finely shredded Parmesan, plus more for serving 1 cup reserved pasta water Bouillon, according to package direction 1 tbsp Butter Salt, to taste Method Fry sage in olive oil until crisp; set aside. In the same pan, cook garlic until golden, then add pecans, walnuts, thyme, chili flakes and flaky salt. Toast until fragrant, crumble the sage back in and set aside. Sauté shallot until soft. Add chili flakes and tomato paste and cook 1 minute. Stir in pumpkin, 1/2 water, 1tsp garlic powder and cream until smooth and glossy. For an extra-silky sauce, blend until smooth. Cook rigatoni al dente in well-salted water, reserving 1 cup pasta water. Stir butter and bouillon into the reserved water. Add pasta to the pumpkin sauce with about ½ cup bouillon pasta water, adding more as needed. Toss in Parmesan until glossy and creamy. Plate and top generously with the spicy sage and nut crumble.#pasta #pumpkinseason #EasyRecipe

softcoretable

Open In TikTok:

Region: CA

Sunday 20 September 2026 12:57:19 GMT