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Dinner plate full of Vegan Creamy Pumpkin Pesto Rigatoni

Creamy Pumpkin Pesto Rigatoni

Creamy Pumpkin Pesto Rigatoni is the ultimate comfort food. This recipe has 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 creamy and vegan cheese-y basil and spinach pesto sauce. Then it is complemented with a decadent and velvety pumpkin sauce. These marry into a luxurious, out-of-this-world pasta topping.
Serve it up for a cozy Fall or Winter dinner, a tasty lunch, or impress your guests with this culinary masterpiece—guilt-free and full of autumn-inspired goodness. Embrace the season, try something new and tasty! If you enjoy pumpkin, this could be your new favorite recipe! The bonus is that it's quick and easy to make, too!
Servings 4
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

For the creamy feta pesto

  • 1/2 cup vegan feta cheese (home-made or store bought)
  • 1/2 cup fresh basil
  • 1/2 cup fresh baby spinach (or kale)
  • 1/2 cup pine nuts, toasted (or pumpkin seeds)
  • 2 cloves garlic, minced
  • 1/2 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
  • 1/4 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.