Pumpkin Rigatoni Recipe

Today, I walked to our local grocery store to buy a pumpkin pie pumpkin for my pumpkin rigatoni recipe. Since I live five miles from the store, I hoped to find a small pumpkin to make tonight's dinner. Little did I know, the smallest one would require me to walk home while lifting weights. But, this creamy pumpkin pasta recipe is so delicious, you will want seconds. 

Although I prefer to use a real pumpkin for my pumpkin rigatoni, pumpkins are not always in season. And, I can tell you I love this creamy pumpkin pasta enough to eat it all year round.

So, organic pumpkin puree works for this recipe out of season, or if you are in a hurry and don't have time, roast a pumpkin.

What is the difference between a pumpkin pie pumpkin and a carving pumpkin? 

A pie pumpkin is small and packed full of flesh that makes it a good choice for cooking. The pulp also has a better texture (less grainy) and is sweeter.

Compared to carving pumpkins, pie pumpkins, or sugar pumpkins, they are smaller and easier to bake: ... Pulpy, sweeter flesh on the inside.

Also, I like to use fresh sage; again, sage is often tricky to find off-season. If you enjoy sage as much as I do, you can freeze it. Usually, I do this when I buy an entire package of sage, and I only need half the box to cook with. You can also use dried sage in the event you don't have fresh sage.

What ingredients are in the pumpkin rigatoni recipe?

This delicious recipe has very few ingredients, and it is simple to make. Even the dog was interested.

• Roasted small pie pumpkin (equivalent to 1 and 1/4 cup pumpkin flesh)
• White onion
• Shallot
• Garlic
• Nutritional Yeast
• Sage leaves
• Raw cashews 
• Vegetable broth
• Rigatoni Pasta (I used whole wheat) or pasta of choice
• Salt
• Pepper

Nut-free option

Since everyone doesn't eat nuts or have allergies, there are modifications for this recipe to make it nut-free as well in the recipe. 

Instead of using nuts and vegetable broth, I combine plant milk with a small amount of gluten-free flour, corn starch, or arrowroot powder as a thickening component. 

To avoid the flour clumping with the plant milk, I recommend blending the plant milk and flour before adding the other ingredients. As a result, the sauce thickens without the clumps. 

Optional Ingredients:

• Red pepper Flakes
• Raw sage leaves, cut into slivers.
• Cashew Vegan Parmesan “Cheese” to sprinkle on top
• Peas
• Kale

Not only is the creamy pumpkin pasta recipe easy to make, but it also takes very little time to throw together. And I'm all about making a delicious fall pasta recipe quickly. 

FAQ

What else can I do with pumpkin pasta sauce? 

• I love pumpkin pasta sauce on rice or inside a baked potato with fall vegetables like Brussell sprouts, cauliflower, and butternut squash. 

How much canned pumpkin should be used instead of fresh pumpkin? 

• 1 1/4 cups of cooked pumpkin flesh are equivalent to 10 ounces of canned pumpkin. 

Can you substitute ground sage leaves?

• When using dry herbs, instead of fresh herbs, use 1/3 less dry herbs. Dry herbs are stronger and more potent than fresh herbs.  For instance, this recipe calls for 8 sage leaves or 1/8 cup chopped fresh sage. 2 Tablespoons of dried sage replaces that amount. 

Tips

• Fresh sage is always the best bet, but if it isn't in season, dried works. Just remember the rule: 1/3 the amount of dried herbs is equal to fresh herbs.
• Even though I only use half a pumpkin pie pumpkin for this pumpkin pasta, roast both sides, double the sauce, freeze it, or use the other half for another dish like pumpkin hummus. YUM.
• Roast the onions and the pumpkin simultaneously; when in doubt, always cook veggies together to maximize your space and time. 
• Sprinkle with Vegan Parmesan Cheese for an added cheesy taste.
• If you don't have a high-speed blender, like my Nutri-bullet, soak the raw cashews overnight to make them easier to blend. 

If you love creamy pumpkin pasta, try these yummy vegan pasta recipes!

• Lemon Pasta
• Bruschetta Pasta
• Buffalo Chicken Pasta
• Enchilada Pasta
• Pesto Pasta with Mushrooms
• Vegan Pasta Primavera
• One-Pot Tomato Basil Pasta
• Vegan Cajun Pasta
• Spinach Artichoke Pasta Recipe
• Vegan Pesto Pasta
• Creamy Spicy Vegan Sausage Pasta
• Chicken Pot Pie Noodles
• Vegan Chili Mac

Yield: 8 servings

Pumpkin Rigatoni

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Dive into a bowl of creamy, dreamy pumpkin rigatoni made with fresh pumpkin. Enjoy fresh seasonal fall flavors with a creamy pumpkin and sage pasta dish with very few ingredients. Or add kale and peas to add some greens. Two sauce options (one nut-free) are available.

Print

Ingredients

Creamy Pumpkin Pasta

• 16 ounces Rigatoni Pasta (I used whole wheat)
• 1/2 roasted small pie pumpkin (equivalent to 1 and 1/4 cup pumpkin flesh)
• 1/2 white onion, cut into large wedges
• 1 shallot, cut in half
• 2 cloves garlic
• 8 sage leaves or 1/4 cup cut into thin strips
• 1/2 cup raw cashews (soaked overnight)
• 1 cup organic vegetable broth
• 1/4 cup nutritional yeast
• 1 teaspoon salt
• 1 teaspoon pepper

Nut-free Option

• 1 cup plant milk instead of vegetable broth, blended with 1 Tablespoon gluten-free flour, cornstarch, or arrowroot powder.

OPTIONAL:

• 1 cup frozen peas
• 2 cups chopped kale
• Red pepper Flakes
• Cashew Vegan Parmesan “Cheese” to sprinkle on top (optional)
• Small sage leaves for garnish

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.
2. Cut the pumpkin in half, stem down.
3. Remove the seeds and stringy flesh (save seeds for roasting)
4. Place both halves of the pumpkin cut side down on the baking pan.
5. Add onion, shallot, and garlic cloves to the baking sheet around the pumpkin halves.
6. Cover with aluminum foil tightly
7. Bake for 45 minutes
8. Remove from oven and leave covered for an additional 10 minutes, so it can continue cooking outside the oven.

Making the Creamy Pumpkin Sauce

1. Drain the cashews and rinse them (cashews do not need to be soaked if using a quality high-speed blender)
2. Remove the pumpkin flesh from the skin (one side of the pumpkin should yield enough pumpkin depending on the size of the pumpkin)
3. Add pumpkin, onions, garlic, shallot, cashews, nutritional yeast, salt, pepper, and vegetable broth to a high-speed blender; blend on high until smooth.
4. If making the nut-free version, blend the plant milk and flour, cornstarch, or arrowroot powder. Then add the remaining ingredients and blend again. (skip the nuts and vegetable broth)
5. Set aside (If you make the sauce in advance, put it in the refrigerator and reheat while pasta cooks) If using immediately, leave at room temperature
6. Cook pasta according to package directions, reserving 1 cup pasta water before draining.
7. If using frozen peas, cook with the pasta in the last 3 minutes.
8. Rinse pasta (with peans if using)
9. Return pasta to pan; pour in 1 cup reserved pasta water, then sauce.
10. If adding kale, add it now. It will wilt immediately as it combines with the hot pasta and reserved pasta water.
11. Stir to combine; add chopped sage.
12. Serve with small fresh sage and a sprinkle of red pepper flakes and Cashew Vegan Parmesan “Cheese."
13. Enjoy

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silicone Baking Mats (Set of 4)
• 
  Anthony's Organic Arrowroot Flour, 4 lb, Batch Tested Gluten Free, Non GMO, Vegan
• 
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 221Total Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 207mgCarbohydrates 39gFiber 5gSugar 6gProtein 10g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me