Pumpkin Rigatoni with Roasted Cherry Tomatoes

DFVGV

This Roasted Cherry Tomato & Pumpkin Rigatoni is super flavorful and requires only 10-ingredients to make! A perfect and filling fall dish!

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
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Pumpkin Rigatoni with Roasted Cherry Tomatoes

Pumpkin Pasta

This Pumpkin Rigatoni with Roasted Cherry Tomatoes is the perfect fall-inspired pasta. This pumpkin-flavored pasta is super easy to make, makes your house smell like fall, and tastes amazing. This pasta is the perfect comfort food when the fall season starts and the weather starts to get cooler.

We love this pasta because the sauce is incredibly delicious and the tube-shaped noodles (rigatoni) hold a ton of the sauce inside. yum.

Roasted Cherry Tomatoes
Roasted-Cherry-Tomato-&-Pumpkin-Rigatoni by @eatlovenamaste

This pasta is simple to make, has a bundle of flavor, and requires 10-ingredients! We hope you all love it as much as we do!

Pumpkin Rigatoni Pasta

Pumpkin Rigatoni with Roasted Cherry Tomatoes

5 from 1 vote
This Pumpkin Rigatoni with Roasted Cherry Tomatoes is super flavorful and requires only 10-ingredients to make! A perfect and filling fall dish!
Roasted-Cherry-Tomato-&-Pumpkin-Rigatoni by @eatlovenamaste
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Yields 4

Ingredients

  • 1 cup of pumpkin puree *
  • 1 cup of cherry tomatoes
  • 3 garlic cloves
  • 1-2 shallots either 1 large or 2 small
  • 2 tbsp of sage about 8 leaves
  • ½ cup of cashews soaked for 4 hours
  • 2 tbsp of olive oil
  • 1 tsp of salt and black pepper plus more to taste
  • 2 tsp of balsamic vinegar
  • package of rigatoni pasta penne or ziti pasta works too

To Serve:

  • spinach
  • a healthy pinch of red pepper flakes
  • cooked chicken if not vegan

Instructions

  • 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 package. I recommend making your pasta water salty.  
  • Carefully unfold the foil and pour the cherry tomatoes, garlic, shallots, and the 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 spinach or a protein source. Taste and add more salt, pepper, or red pepper flakes before serving.  Enjoy!

Notes

* Use canned pumpkin puree, or use homemade pumpkin puree
Course: Entree, Pasta
Cuisine: Italian-Inspired
Keyword: fall pasta recipes, fall recipes, pumpkin pasta, roasted cherry tomatoes
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