Creamy Pumpkin Rigatoni with Rosemary Breadcrumbs
I already know this dish is going to be a regular in both mine and your dinner rotations all season long! This creamy pasta uses pumpkin puree and the perfect blend of spices, I can’t wait for you to try it. The rosemary breadcrumbs are the best way to top off this dish-crunchy, fresh, and a perfect compliment to the pasta. We use soaked cashews and nutritional yeast to give it a thick, cheesy vibe without any dairy involved. If you haven’t used those ingredients to thicken a sauce or soup, let this recipe be your introduction!
Creamy Pumpkin Rigatoni with Rosemary Breadcrumbs Ingredient Notes
Raw Cashews: Soaked raw cashews form the base of this ultra-creamy sauce, creating a rich, velvety texture without the need for dairy. Their mild flavor lets the pumpkin and spices shine, while still giving the dish a comforting mouthfeel. Once blended, they mimic the consistency of a classic cream sauce—perfect for cozy pasta dishes.
Pumpkin Purée: Pumpkin purée brings a natural sweetness and deep autumn flavor to the sauce, perfectly complementing the warm spices like sage and black pepper. It adds body and color to the dish while boosting it with fiber, vitamin A, and potassium. This pantry staple helps transform the pasta into a seasonal comfort classic.
Rosemary Breadcrumbs: Crispy rosemary breadcrumbs add a savory crunch and fresh herbal finish to each bite of creamy rigatoni. Toasting the panko with olive oil and chopped rosemary enhances their flavor and gives the dish a satisfying texture contrast. They’re a simple topping that elevates the whole plate and makes it feel extra special.
Creamy Pumpkin Rigatoni with Rosemary Breadcrumbs
4
servings30
minutes20
minutesI already know this dish is going to be a regular in both mine and your dinner rotations all season long! This creamy pasta uses pumpkin puree and the perfect blend of spices, I can’t wait for you to try it. The rosemary breadcrumbs are the best way to top off this dish-crunchy, fresh, and a perfect compliment to the pasta. We use soaked cashews and nutritional yeast to give it a thick, cheesy vibe without any dairy involved. If you haven’t used those ingredients to thicken a sauce or soup, let this recipe be your introduction!
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Ingredients
- Pumpkin Rigatoni
3/4 cup raw cashews
12 ounces gluten-free rigatoni (I used Rummo)
1 tablespoon olive oil
1 shallot, diced
4 garlic cloves, peeled and minced
1 cup low sodium vegetable or chicken broth
3/4 cup pumpkin puree
2 tablespoons nutritional yeast
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
- Rosemary breadcrumbs
1/2 cup gluten-free panko
2 tablespoons fresh rosemary, finely chopped
1/2 teaspoon kosher salt
1 tablespoon olive oil
Directions
- Add the cashews to a large glass jar or mixing bowl and cover with boiling water. Set aside to soak and soften for 30 minutes. In the meantime, make the rosemary breadcrumbs. Mix together the panko, rosemary, and salt in a small bowl, then heat the oil over medium-low heat in a skillet. Add the panko mix and toast, stirring often until golden, 3 to 5 minutes. Set aside.
- Boil a pot of salted water and cook the rigatoni until al dente. Drain and rinse with cold water. Return to the pot, off of heat.
- While the pasta cooks, heat the olive oil in a skillet over medium heat (note: use the same skillet as the breadcrumbs). Add the diced shallot and cook until translucent, stirring often, 2 to 3 minutes. Add the minced garlic and cook for another minute, then remove from heat.
- Add the soaked cashews to a blender or food processor along with the onion and garlic, broth, pumpkin puree, nutritional yeast, salt, ground black pepper, and sage. Blend on high speed until completely smooth. If needed, add additional broth or water 2 tablespoons at time to thin. Add the sauce to the pasta and mix to coat.
- Serve immediately for best results with a sprinkle of breadcrumbs on top.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days.
- Reheating: Microwave until warm, about 2 minutes. Stir halfway through.
- Nutritional Yeast: Nutritional yeast is used to creamy a creamy sauce and lends a cheesy flavor without using dairy. If you do not need to avoid dairy, swap for 1/4 cup finely grated parmesan cheese.
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Alternative to cashews?
I saw on her instagram that she suggested 3/4-1 cup coconut cream instead of cashews, but I’m making it now and it is ….. not great 🙁
You have really opened up my taste buds to things I never would even think to try, and I’m always a little nervous but they end up being so interesting and healthy tasting with a kick of spice & flavor. This was great!
This looks delicious – any thoughts on making it a baked pasta dish?
Made this tonight and my husband and I loved it! Nice and creamy, without the myriad of regrets from having dairy.
This was absolutely delicious! I will be making it again.
The flavor was great, but mine came out gritty. I soaked the cashews in boiling water for 45 minutes, so I don’t know what I did wrong.
This used to happen to me with cashew sauces. First, I blend with only enough liquid/broth to just cover the cashews for a long time until they are fairly smooth, then add the rest of the ingredients and blend to combine. Or for an ultra creamy sauce, buy cashew butter and start with 1/2 of what the recipe called for in whole cashews. Good luck!
AMAZING!!! Made it exactly as described and it turned out great.
Absolutely delicious and so easy!
Made and it was delicious! I also sautéed Italian chicken sausage and a bag of spinach and added to the pasta to make it heartier. My bestie and I nearly ate the whole thing in one sitting.
I love this dish! The breadcrumbs add a nice texture. It would also be good with some bacon or pancetta crumbled on top. Simple, inexpensive ingredients you probably already have at home. This one is definitely a winner for the fall/winter season!
This is a 10/10 dish! Came out so good! Anyone have any suggestions with what to pair this with if you were to make it for a dinner party?