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 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. I hope you all love this easy fall pasta dish! Enjoy!
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