Yields: 5-6 servings
Ingredients:
16 oz rigatoni pasta (for a gluten-free version, opt for gluten-free pasta)
24 oz fresh pumpkin, skinned and chopped
6 garlic cloves
4 Tbsp olive oil, divided
1 sweet onion, cut into thin rings
1 cup plant-based heavy cream
2 1/3 cups organic vegetable broth
1 Tbsp freshly chopped thyme
1 Tbsp freshly chopped sage
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp nutmeg
1 tsp nutritional yeast (optional)
Salt and freshly ground pepper, to season
1 cup dairy-free mozzarella cheese
1 cup dairy-free parmesan, with some reserved for garnishing
Method:
Warm the oven to 400F.
On a baking sheet, spread out the chopped pumpkin and garlic cloves. Sprinkle with half the olive oil and roast for about 20-25 minutes, or until they become tender.
Meanwhile, in a skillet, warm the remaining olive oil over medium-high heat. Once itβs hot, toss in the onions, seasoning with a hint of salt and pepper. SautΓ© the onions until theyβre translucent and soft. Transfer to a dish.
Boil water in a large pot and cook the rigatoni until itβs al dente, roughly 10-12 minutes. After draining, drizzle a touch of olive oil to prevent sticking, give it a gentle stir, and cover to keep warm.
Using a blender, combine the oven-roasted pumpkin and garlic, the sautΓ©ed onions, and the rest of the ingredients (apart from the pasta). Process until you achieve a silky texture.
In a spacious mixing bowl, merge the cooked pasta and the blended sauce, ensuring every piece of pasta is thoroughly coated.
Dish out the creamy pumpkin rigatoni while itβs still warm, sprinkle with some dairy-free parmesan, and if you like, accompany with crusty bread. Bon appΓ©tit!
