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
- Nutritional Yeast
- Sage leaves
- Raw cashews
- Vegetable broth
- Rigatoni Pasta (I used whole wheat) or pasta of choice
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.
- Red pepper Flakes
- Raw sage leaves, cut into slivers.
- Cashew Vegan Parmesan “Cheese” to sprinkle on top
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.
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.
- 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
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! 🙂