Try an ultimate comfort food experience with our Vegan Pumpkin and Creamy Feta Pesto Rigatoni recipe. It’s got all the right stuff, combined together into a healthy, creative and flavorful dish! This plant-based delight features al dente rigatoni pasta generously coated in a luscious blend of dairy-free feta and basil and spinach pesto, creating a rich and savory pesto sauce. Complementing this decadence is a velvety pumpkin sauce, marrying the earthy sweetness of pumpkin puree with the luxurious creaminess of coconut milk. The result is a harmonious symphony of flavors that dance on your palate with every bite.

Serve it up for a cozy dinner, a tasty lunch, or impress your guests with this culinary masterpiece—guilt-free and full of autumn-inspired goodness. Embrace the season with this delectable vegan rigatoni that not only satisfies your taste buds but also aligns with your plant-based lifestyle. It’s quick and easy to make, too!

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! While the recipe suggests rigatoni, feel free to use your favorite pasta shape.

Is nutritional yeast essential?

Nutritional yeast adds a cheesy flavor, but you can omit it if needed. Adjust other seasonings accordingly.

Can I make Pumpkin and Creamy Pesto Feta Rigatoni gluten-free?

Yes, substitute gluten-free pasta to make the dish suitable for those with gluten sensitivities.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Can I freeze the dish?

Freezing is not recommended as the creamy texture may change upon thawing.

Should I make my own vegan feta or use store-bought vegan feta?

Yes, you can either use your favorite store-bought vegan feta or make a vegan fets to use.

Can I make it nut-free?

If allergic to nuts, consider omitting pine nuts from the pesto or replacing them with seeds like sunflower or pumpkin seeds.

Can I make the pesto in advance?

Absolutely! Prepare the pesto ahead of time and refrigerate it. Bring it to room temperature before tossing it with the cooked pasta.

Can I use fresh pumpkin instead of canned?

Yes, you can use roasted and mashed fresh pumpkin. Adjust the quantity to match the canned pumpkin in the recipe.

How do I prevent the pasta from sticking together?

Add a bit of olive oil to the cooked pasta and toss it gently to prevent sticking before adding the sauces.

More Delicious Pasta Recipes

Pumpkin and Creamy Pesto Feta Rigatoni

Try an ultimate comfort food experience with our Vegan Pumpkin and Creamy Feta Pesto Rigatoni recipe. It's got all the right stuff, combined together into a healthy, creative and flavorful dish! This plant-based delight features al dente rigatoni pasta generously coated in a luscious blend of dairy-free feta and basil and spinach pesto, creating a rich and savory pesto sauce. Complementing this decadence is a velvety pumpkin sauce, marrying the earthy sweetness of pumpkin puree with the luxurious creaminess of coconut milk. The result is a harmonious symphony of flavors that dance on your palate with every bite.
Serve it up for a cozy dinner, a tasty lunch, or impress your guests with this culinary masterpiece—guilt-free and full of autumn-inspired goodness. Embrace the season with this delectable vegan rigatoni that not only satisfies your taste buds but also aligns with your plant-based lifestyle. It's quick and easy to make, too!
Print Recipe
Bowl full of vegan pumpkin rigatoni garnished with chopped parsley
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

Ingredients

For the creamy feta pesto

  • 1 cup vegan feta cheese
  • ½ cup fresh basil
  • ½ cup fresh baby spinach (or kale)
  • ½ cup pine nuts, toasted
  • 2 cloves garlic, minced
  • ½ cup nutritional yeast
  • 4 – 5 tablespoons olive oil
  • pinch of salt

For the pumpkin sauce

  • 1 15 oz can pumpkin puree (NOT pumpkin pie)
  • 1 cup full-fat coconut milk
  • 2 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon nutmeg
  • salt and pepper, to taste

Other ingredients

  • 1 lb. rigatoni pasta
  • 1 tablespoon olive oil (optional)
  • additional feta, pine nuts or basil for garnish (optional)

Instructions

  • In a food processor, combine vegan feta, basil leaves, spinach, toasted pine nuts, minced garlic, nutritional yeast, and olive oil.
  • Process until smooth, scraping down the sides as needed. Taste and season with salt and pepper to taste. Set aside.
  • Cook the rigatoni pasta according to the package instructions. Drain and set aside.
  • In a saucepan, combine pumpkin puree, coconut milk, nutritional yeast, onion powder, nutmeg, salt, and pepper.
    Heat over medium heat, stirring frequently, until the sauce is warmed through and well combined. Adjust the seasonings if necessary.
  • In a large mixing bowl, pour the pumpkin puree over the cooked rigatoni. Then add the creamy feta pesto and gently toss until the pasta is evenly coated.
  • Divide the pesto-coated rigatoni among serving plates. Drizzle with a bit of olive oil and garnish with extra vegan feta, or toasted pine nuts and basil, if desired.
Servings: 5

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