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    Home / Recipes / Vegan Entrees

    Pumpkin Rigatoni

    Published: Oct 16, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    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. And add kale and peas to add some greens. Two sauce options (one nut-free) are available!

    Pumpkin rigatoni recipe in a bowl garnished with red pepper flakes and fresh sage in a bowl with a spoon.

    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. 

    Jump to:
    • Pumpkin Pie Pumpkin vs. Carving Pumpkin 
    • Recipe Ingredients
    • Recipe Ingredient Substitutions
    • How to Make Pumpkin Pasta
    • Recipe FAQs
    • Tips
    • Love These Yummy Vegan Pasta Recipes
    • 📖 Recipe
    • 💬 Reviews

    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.

    Pumpkin Pie Pumpkin vs. Carving Pumpkin 

    Holding a Pumpkin pie pumpkin

    A pie pumpkin is small and packed full of flesh that making 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.

    Recipe Ingredients

    Pumpkin cut in half, open sides down with onions and shallots on a baking sheet

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

    • Pie Pumpkin: Pie pumpkins tend to have a sweeter, richer flavor than a carving pumpkin. Carving pumpkins will likely have a sort of bland, maybe a little bitter flavor. If you've got the option, always choose a pie pumpkin over a carving pumpkin for baking.
    • White Onion: White onion has a strong flavor, but when roasted becomes caramelized.
    • Shallot: Shallots have a mild flavor but when combined with white onion and garlic, a magical thing occurs, and the flavors are incredibly deep.
    • Garlic: I always use fresh garlic cloves whenever possible.
    • Nutritional Yeast: Nutritional yeast is the cheesiness of the pasta sauce.
    • Sage Leaves: Fresh sage leaves are in season and available in the produce section.
    • Raw Cashews: I use raw cashews as the cream for the pasta sauce; however, there is a nut-free option provided in the recipe.
    • Vegetable Broth: I buy organic vegetable broth in bulk at Costco, because I use it so often.
    • Rigatoni Pasta: I used whole wheat
    • Salt/Pepper: Salt and pepper enhance the flavors of the pumpkin pasta sauce. Add to taste.

    Recipe Ingredient Substitutions

    • Since everyone doesn't eat nuts or has 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. 
    • Good choices are acorn squash, hubbard squash, butternut squash, buttercup squash, or calabaza. Sweet potatoes are also a good option as a substitute for pumpkin.
    • Choose yellow onion for a milder flavor.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The same conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
    • Try red onion if you don't have shallots.
    • A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe. For example, if you're converting fresh sage to dried sage in a recipe that calls for 1 Tbsp. of fresh sage, use 1 tsp. of dried sage instead.
    • Any type of pasta works well with this recipe.

    Other Optional Ingredients:

    • Red pepper Flakes: I added red pepper flakes for a little extra flavor and heat.
    • Raw Sage Leaves: Add fresh sage leaves for additional flavor and garnish.
    • Vegan Parmesan Cheese: I make my own vegan parmesan cheese to sprinkle on top
    • Peas: I added frozen peas in the last few minutes of cooking the pasta.
    • Kale: The kale is added at the end and wilts into the pot with teh hot pasta and pasta water.

    How to Make Pumpkin Pasta

    Pumpkin pasta sauce in the blender
    • Preheat the oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.
    • Cut the pumpkin in half from the stem down.
    • Remove the seeds and stringy flesh (save seeds for roasting).
    • Place both halves of the pumpkin cut side down on the baking pan.
    • Add onion, shallot, and garlic cloves to the baking sheet around the pumpkin halves.
    • Cover with aluminum foil tightly
    • Bake for 45 minutes
    • Remove from oven and leave covered for an additional 10 minutes, so it can continue cooking outside the oven.
    • Drain the cashews and rinse them (cashews do not need to be soaked if using a quality high-speed blender)
    • Remove the pumpkin flesh from the skin (one side of the pumpkin should yield enough pumpkin depending on the size of the pumpkin)
    • Add pumpkin, onions, garlic, shallot, cashews, nutritional yeast, salt, pepper, and vegetable broth to a high-speed blender; blend on high until smooth.
    • 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)
    • Set aside (If you make the sauce in advance, put it in the refrigerator and reheat while the pasta cooks) If using immediately, leave it at room temperature
    Cooking pumpkin rigatoni and add the kale.
    • Cook pasta according to package directions, reserving 1 cup of pasta water before draining.
    • If using frozen peas, cook with the pasta in the last 3 minutes.
    • Rinse pasta (with peans if using)
    • Return pasta to pan; pour in 1 cup of reserved pasta water, then sauce.
    • If adding kale, add it now. It will wilt immediately as it combines with the hot pasta and reserved pasta water.
    • Stir to combine; add chopped sage.
    • Serve with small fresh sage and a sprinkle of red pepper flakes and vegan parmesan cheese.
    Adding the sauce to the pumpkin rigatoni

    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. 

    pumpkin rigatoni pasta recipe in a bowl garnished with sage leaves on the table

    Recipe FAQs

    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 f fresh pumpkin?

  • 1 ¼ cups of cooked pumpkin flesh are equivalent to 10 ounces of canned pumpkin.
  • Can you substitute ground sage for fresh sage?

  • When using dry herbs, instead of fresh herbs, use ⅓ less dry herbs. Dry herbs are stronger and more potent than fresh herbs.  For instance, this recipe calls for 8 sage leaves or ⅛ cup of chopped fresh sage. 2 Tablespoons of dried sage replace that amount. 
  • small bowl of pumpkin rigatoni and a large bowl of pasta behind it on the counter.

    Tips

    • Fresh sage is always the best bet, but if it isn't in season, dried works. Just remember the rule: ⅓ 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. 
    • Choose gluten-free pasta for a gluten-free option.
    • 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. 

    Enjoy this pumpkin rigatoni recipe as a quick and easy weeknight meal or a festive holiday meal.

    Love These Yummy Vegan Pasta Recipes

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      Vegan Goulash
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      Vegan Southwestern Bake
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      Eggplant Parmesan
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      Asparagus Salad

    If you love pumpkin rigatoni, give us a 5-star review and comment below. We would love to hear from you.

    📖 Recipe

    Pumpkin pasta served

    Pumpkin Rigatoni

    Kathy Carmichael
    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.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Entrees
    Cuisine Italian
    Servings 8 servings
    Calories 315 kcal

    Ingredients
      

    Creamy Pumpkin Pasta

    • 16 ounces Rigatoni Pasta I used whole wheat; or any pasta of choice.
    • ½ roasted small pie pumpkin equivalent to 1 and ¼ cup pumpkin flesh
    • ½ white onion cut into large wedges
    • 1 shallot cut in half
    • 2 cloves garlic
    • 8 sage leaves or ¼ cup cut into thin strips
    • ½ cup raw cashews soaked overnight
    • 1 cup organic vegetable broth
    • ¼ 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
     

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

    Creamy Pumpkin Sauce

    • Drain the cashews and rinse them (cashews do not need to be soaked if using a quality high-speed blender).
    • Remove the pumpkin flesh from the skin (one side of the pumpkin should yield enough pumpkin depending on the size of the pumpkin).
    • Add pumpkin, onions, garlic, shallot, cashews, nutritional yeast, salt, pepper, and vegetable broth to a high-speed blender; blend on high until smooth.
    • 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).
    • 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.
    • Cook pasta according to package directions, reserving 1 cup pasta water before draining.
    • If using frozen peas, cook with the pasta in the last 3 minutes.
    • Rinse pasta (with peas if using).
    • Return pasta to pan; pour in 1 cup reserved pasta water, then sauce.
    • If adding kale, add it now. It will wilt immediately as it combines with the hot pasta and reserved pasta water.
    • Stir to combine; add chopped sage.
    • Serve with small fresh sage and a sprinkle of red pepper flakes and Cashew Vegan Parmesan “Cheese."

    Notes

     
    • Fresh sage is always the best bet, but if it isn't in season, dried works. Just remember the rule: ⅓ 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. 
    • Choose gluten-free pasta for a gluten-free option.
    • 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. 
     

    Nutrition

    Serving: 8gCalories: 315kcalCarbohydrates: 56gProtein: 12gFat: 1gPolyunsaturated Fat: 1gSodium: 465mgPotassium: 626mgFiber: 5gSugar: 6gVitamin A: 9112IUVitamin C: 32mgCalcium: 123mgIron: 3mg
    Tried our recipe?Let us know how it was!
    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/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Jenniffer

      October 21, 2022 at 4:44 am

      Loved this Pumpkin Rigatoni, taste is fantastic! I doubled the sauce as suggested, froze it for next time and topped with favourite vegan Parmesan cheese https://violifefoods.com/. Will definitely keep the recipe and make again!

      Reply
      • Kathy Carmichael

        October 21, 2022 at 6:35 am

        Hi Jennifer, I'm so glad you liked the pumpkin rigatoni. Thank you for the feedback. If you try any other recipes, let me know what you think. I would love to hear from you.

        Reply
    2. Stacey

      September 17, 2021 at 6:52 am

      hI, How much is 1 serving? An ounce? Two ounces? 1/2 cup? Please advise. I'm on Weight Watchers. Thanks so much

      Reply
      • Kathy Carmichael

        September 17, 2021 at 10:23 am

        Hi Stacy, there are 16 ounces of pasta in the entire recipe, which means 2 ounces per serving. There are, however, veggies in the recipe if you choose to add them. So I would say 3 ounces is one serving.

        Reply
    3. Kerry Banks

      October 05, 2020 at 7:11 am

      Can I use canned pumpkin?

      Reply
      • Kathy Carmichael

        October 05, 2020 at 8:17 am

        Hi Kerry, yes you can. It says in the recipe; just use the amount that is specified in the parenthesis indicating the specific amount. I use canned pumpkin when pumpkins aren't in season. I hope you enjoy the recipe 🙂

        Reply
    4. Anonymous

      October 04, 2020 at 12:26 am

      5 stars

      Reply

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