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 farmer’s 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 fresh sage. The house started to smell wonderful, and my belly made little hunger noises.
I added the roasted cherry tomatoes to a blender, blended it up, and added some leftover pumpkin I had. The flavors were mouthwatering, but I decided to throw in some cashews and a little balsamic vinegar for extra creaminess and some nice zing notes. This sauce was so good; I even noticed I was eating it by itself by the spoonfuls 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.
This pasta is simple to make, has abundle of flavor, and requires 10-ingredients! While the cherry tomatoes are roasting, prepare the noodles (I recommend making either penne, rigatoni, or ziti noodles) and blend up the cashews with the pumpkin puree. I hope you all love this easy fall pasta dish! Enjoy!
Roasted Cherry Tomato & Pumpkin Rigatoni
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This Roasted Cherry Tomato & Pumpkin Rigatoni is super flavorful and requires only 10-ingredients to make! A perfect and filling fall dish!
package of rigatoni pastapenne or ziti pasta works too
a healthy pinch of red pepper flakes
cooked chicken or shrimpif not vegan
Preheat oven to 450 degrees Fahrenheit and line a baking sheet with foil.
Add the cherry tomatoes, garlic, shallots, and sage to the pan and coat with olive oil and a healthy pinch of salt and black pepper.
Fold the foil over to cover the ingredients and bake for 15-20 minutes or until the tomatoes burst (check at the 15-minute mark).
While the cherry tomatoes are in the oven, prepare the pasta by following the instructions on the label. I recommend making your pasta water salty.
Carefully unfold the foil and pour the cherry tomatoes, garlic, shallots, and their juice into a blender.
To the blender, add 1 cup of pumpkin puree, 1/2 cup of soaked cashews, and the balsamic vinegar. Blend until smooth.
Taste and add more salt and black pepper as needed. If you like heat with your pasta, add a healthy pinch of red pepper flakes. If you like the taste of sage and want it to stand out in this dish, I recommend adding 1 tbsp at a time.
You will obtain two batches of sauce. Either double the pasta or save the sauce in the fridge for 1-week or in the freezer for up to 1 month.
Add 1/2 of the sauce to a medium size pan over medium heat. Add 1-ladle of the pasta water and stir to make a thinner sauce.
Add the noodles and mix to combine. At this time, you could add in spinach or a protein source. Taste and add more salt, pepper, or red pepper flakes before serving. Enjoy!