Vegan Cheesy Pumpkin Rigatoni Pie Recipe

Introduction

This Vegan Cheesy Pumpkin Rigatoni Pie is a comforting and creative twist on a classic pasta bake. Packed with creamy pumpkin sauce and layers of melted vegan cheese, it’s perfect for cozy dinners or special occasions. The crispy sage topping adds a delightful finishing touch.

Ingredients

• 1 package Rigatoni
• 2 cups Pumpkin
• 3 cups Water
• 1/4 cup Vegan Butter
• 1/4 teaspoon Ground Nutmeg
• 1/2 teaspoon Salt
• 4 Sage Leaves (for sauce)
• 2 tablespoons Corn Starch
• 1 package Vegan Mozzarella Cheese (for sauce)
• 1 package Vegan Smoked Provolone Cheese (for sauce)
• 1 package Vegan Mozzarella Cheese (for topping)
• 12 Sage Leaves (for garnish)
• 2 tablespoons Vegan Butter (for garnish)

Instructions

1. Step 1: Preheat the oven to 375 degrees F (190 degrees C).
2. Step 2: Fill a large pot with water and add 1/2 teaspoon salt. Bring to a boil, then add the rigatoni and cook according to package instructions until al dente. Drain and spread the noodles in a single flat layer on a baking sheet to keep their shape.
3. Step 3: In a high-speed blender, combine the pumpkin and water. Blend until smooth and creamy.
4. Step 4: Add the vegan mozzarella cheese, vegan smoked provolone cheese, 1/4 cup vegan butter, ground nutmeg, 4 sage leaves, and corn starch to the blender.
5. Step 5: Blend starting on low speed and gradually increase until the sauce is smooth and creamy, scraping down the sides as needed.
6. Step 6: Prepare a 12-inch springform pan by rubbing it with a bit of vegan butter. Arrange the rigatoni noodles vertically in the pan. Pour the cheese sauce evenly over the noodles, using a spoon to ensure the edges are covered.
7. Step 7: Sprinkle the entire package of vegan mozzarella cheese on top of the rigatoni pie. Bake uncovered for about 30 minutes, until the pie is hot and bubbling.
8. Step 8: While the pie cools at room temperature, melt 2 tablespoons of vegan butter in a small saucepan over medium heat. Add the 12 sage leaves and cook until crisp, about 2 minutes.
9. Step 9: Top the rigatoni pie with the crispy sage leaves. Run a knife around the edge of the springform pan, remove the outer ring, slice, and serve.

Tips & Variations

• For a nuttier flavor, try adding a handful of toasted pumpkin seeds on top before serving.
• If you can’t find vegan smoked provolone, substitute with more vegan mozzarella or a vegan cheddar alternative.
• Use fresh sage leaves for the best crispy garnish, but dried sage can be added to the sauce if fresh isn’t available.
• To make the dish gluten-free, use gluten-free rigatoni and check that your vegan cheeses are gluten-free as well.

Storage

Store any leftover rigatoni pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or warm in the oven at 350 degrees F until heated through. The crispy sage topping is best added fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin works perfectly and saves prep time. Make sure it’s plain pumpkin puree, not pumpkin pie filling.

What can I substitute for the vegan butter?

You can use olive oil or coconut oil as a substitute in the sauce and for greasing the pan. The flavor might change slightly, but it will still be delicious.

Vegan Cheesy Pumpkin Rigatoni Pie Recipe

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★★★★★

4.5 from 82 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Vegan Cheesy Pumpkin Rigatoni Pie is a comforting, creamy pasta bake that combines tender rigatoni noodles with a luscious pumpkin-infused vegan cheese sauce, topped with crispy sage leaves. Perfect for a cozy dinner, this dish bakes up golden and bubbling, delivering a rich, flavorful plant-based alternative to traditional cheesy pasta pies.

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Ingredients

Scale 1x2x3x

Pasta

• 1 package Rigatoni
• 1/2 teaspoon Salt (for boiling water)

Pumpkin Cheese Sauce

• 2 cups Pumpkin
• 3 cups Water
• 1/4 cup Vegan Butter
• 1/4 teaspoon Ground Nutmeg
• 4 Sage Leaves
• 2 tablespoons Corn Starch
• 1 package Vegan Mozzarella Cheese
• 1 package Vegan Smoked Provolone Cheese

Topping and Garnish

• 1 package Vegan Mozzarella Cheese (additional)
• 2 tablespoons Vegan Butter
• 12 Sage Leaves

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Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the rigatoni pie.
2. Cook Rigatoni: Fill a large pot with water, add 1/2 teaspoon salt, and bring to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the noodles and spread them on a baking sheet in a single flat layer to maintain their shape.
3. Blend Pumpkin Sauce: In a high-speed blender, combine 2 cups pumpkin and 3 cups water. Blend until the mixture is smooth and creamy.
4. Add Cheese and Seasonings: Add 1 package vegan mozzarella cheese, 1 package vegan smoked provolone cheese, 1/4 cup vegan butter, 1/4 teaspoon ground nutmeg, 4 sage leaves, and 2 tablespoons cornstarch to the blender.
5. Create Smooth Sauce: Blend on low speed initially, then gradually increase speed, scraping down the blender sides as needed until you achieve a smooth and creamy sauce.
6. Prepare Springform Pan: Butter a 12-inch springform pan lightly. Arrange the rigatoni noodles vertically inside the pan to form the pie shape.
7. Assemble Rigatoni Pie: Pour the prepared pumpkin cheese sauce evenly over the rigatoni, using a spoon to ensure the sauce fills the spaces between noodles, especially around the edges.
8. Add Cheese Topping and Bake: Sprinkle 1 package of vegan mozzarella cheese evenly over the top of the pie. Bake uncovered in the preheated oven for about 30 minutes, until the pie is hot and bubbling.
9. Prepare Crispy Sage: While the pie cools slightly, melt 2 tablespoons vegan butter in a small saucepan over medium heat. Add 12 sage leaves and cook until the leaves are crisp, about 2 minutes.
10. Finish and Serve: Remove the rigatoni pie from the oven. Run a knife along the edges of the springform pan and remove the outer ring. Top the pie with the crispy sage leaves, slice, and serve warm.

Notes

• Use a high-speed blender to ensure the pumpkin cheese sauce is perfectly smooth.
• Arranging the rigatoni vertically in the pan helps create a beautiful layered pie presentation.
• Crispy sage leaves add a wonderful aromatic crunch as a finishing touch.
• Feel free to substitute vegan cheeses according to your preference for different flavor profiles.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan Italian

Keywords: Vegan Rigatoni, Pumpkin Pasta, Vegan Cheese Sauce, Baked Pasta Pie, Sage Cheese Pasta, Plant-Based Italian