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Vegan Cheesy Pumpkin Rigatoni Pie Recipe

★★★★★

4.5 from 82 reviews
  • Author: Noah
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

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.

Ingredients

Scale

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

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

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Find it online: https://mealbynoah.com/vegan-cheesy-pumpkin-rigatoni-pie-recipe/