Roasted Cherry Tomato & Pumpkin Rigatoni

by Tracey

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

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.

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

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

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!

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

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

Roasted Cherry Tomato & Pumpkin Rigatoni

  • Author: Tracey Gene
  • Prep Time: 15 minutes (+ 4 hours for soaking cashews)
  • Cook Time: 20 minutes (45 minutes for making homemade pumpkin puree)
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


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


  • 1 cup of pumpkin puree *
  • 1 cup of cherry tomatoes
  • 3 garlic cloves
  • 12 shallots (either 1 large or 2 small)
  • 2 tbsp of sage (about 8 leaves)
  • 1/2 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 (optional):

  • spinach
  • a healthy pinch of red pepper flakes
  • cooked chicken or shrimp (if not vegan)


  1. Preheat oven to 450 degrees Fahrenheit and line a baking sheet with foil.
  2. 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.
  3. 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).
  4. 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.  
  5. Carefully unfold the foil and pour the cherry tomatoes, garlic, shallots, and their juice into a blender.
  6. To the blender, add 1 cup of pumpkin puree, 1/2 cup of soaked cashews, and the balsamic vinegar. Blend until smooth.
  7. 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.
  8. 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. 
  9. 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.
  10. 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!


* Use canned pumpkin puree, or use homemade pumpkin puree

  • Category: Entree, Pasta
  • Method: Baking
  • Cuisine: Italian-Inspired

Keywords: pumpkin pasta, roasted cherry tomatoes, fall recipes, fall pasta recipes

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