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 was hoping to find a small pumpkin to make tonight’s dinner. Little did I know, the smallest one would require I walk home while lifting weights.
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 pumpkin pasta recipe 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. PUMPKINS WE CARVE FOR HALLOWEEN
What is the difference between a pumpkin pie pumpkin and the type you carve? 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, are smaller and easier to bake: … Pulpy, sweeter flesh on the inside.
Also, I like to use fresh sage; again, sage if often difficult to find offseason. 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 package to cook with. You can also use dried sage in the event you don’t have fresh sage.
WHAT INGREDIENTS ARE IN PUMPKIN RIGATONI RECIPE?
This delicious recipe has six core 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
- Sage leaves
- Raw cashews
- Vegetable broth
- Rigatoni Pasta (I used whole wheat) or pasta of choice
- Red pepper Flakes
- Raw sage leaves, cut into slivers
- Skinny Cashew Vegan Parmesan “Cheese” to sprinkle on top
Not only is pumpkin rigatoni 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.
TIPS FOR MAKING PUMPKIN RIGATONI
- Fresh sage is always the best bet, but if it isn’t in season, dried works. Just remember the rule: 1/2 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 and double the sauce and freeze it, or us the other half for another dish like pumpkin hummus. YUM.
- Roast the onions and the pumpkin at the same time; 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.
TRY THESE CREAMY PASTA RECIPES FOR THE FALL AND WINTER
- 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