I was craving a traditional fall pasta and was inspired to make something with both pumpkin and cherry tomatoes after buying an abundance of both at the farmers market.  While figuring out what exactly I was going to make, I decided to roast some cherry tomatoes with olive oil, garlic, a shallot, and sage. The house started to smell wonderful, and my belly made little hunger noises.

I added the roasted cherry tomatoes, and it’s juice to a blender, whizzed it up and added some leftover pumpkin I had.  The flavors were mouthwatering, but I decided to throw some cashews and some balsamic vinegar to the blender for creaminess and a zing note. This sauce was so good; I even noticed I was eating it by itself with a spoon while I was figuring out what to do with it.  That’s when I knew I had to make tube-shaped noodles that would hold a ton of sauce inside. Continue Reading…