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.
This pasta is simple to make, has a bundle 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. If you don’t have any puree, bake the pumpkin at the same time; the cooking time is about the same. If you are a sage fan and want it to stand out, I recommend adding 1 tbsp (2 leaves) to the blender at a time. Taste and adjust as needed! I hope you all enjoy this easy fall pasta dish!
Until next time friends, Namaste. Until next time friends, Namaste. ♥
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Roasted Cherry Tomato & Pumpkin Rigatoni
This Roasted Cherry Tomato & Pumpkin Rigatoni is super flavorful and requires only 10-ingredients to make! A perfect and filling fall dish!
- 1 cup pumpkin puree *
- 1 cup cherry tomatoes
- 3 garlic cloves
- 1-2 shallots (1 large or 2 small)
- 2 tbsp sage
- 1/2 cup cashews soaked for 4-8 hours
- 2 tbsp olive oil
- 1 tsp salt and black pepper plus more to taste
- 2 tsp balsamic vinegar
- package of rigatoni pasta (penne pasta works too)
To Serve (optional):
- healthy pinch of red pepper flakes
- cooked chicken or shrimp (if 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, and 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 the roasted cherry tomatoes and pumpkin 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 skillet over medium heat. Add 2-ladles of the pasta water and stir to make a thin sauce. Add 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.
* Use canned pumpkin puree, or use homemade pumpkin puree.