Craving a comforting, flavorful pasta dish that’s both vegan and packed with nutrients? Look no further than this Vegan Pumpkin Tahini Rigatoni! This recipe delivers a creamy, dreamy sauce that’s surprisingly easy to make, all while being completely plant-based. Get ready to fall in love with a new fall favorite!
What is Vegan Pumpkin Tahini Rigatoni?
Okay, “Vegan Pumpkin Tahini Rigatoni” – sounds a little… out there, right? Like something a food blogger concocted in a fever dream involving gourds and sesame paste? Well, maybe! But trust me, it’s a flavor sensation! Ever wondered why pumpkin spice lattes are a fall staple? Or why tahini makes everything from hummus to salad dressing better? We combined the magic of both!
I like to think this is the ultimate comfort, it’s like a big, warm hug in a bowl. Is it called that because it’s so good it will win affections? Possibly! After all, they do say, ‘the way to a man’s heart is through his stomach,’ and I’m pretty sure that applies to women and children too! So ditch the doubt and get cooking; you might just find your new go-to fall dish.
Why You’ll Love This Vegan Pumpkin Tahini Rigatoni:
This Vegan Pumpkin Tahini Rigatoni is a dish that’s as satisfying as it is simple! The creamy pumpkin tahini sauce is the star, offering a rich, nutty flavor that perfectly complements the slightly sweet pumpkin. Beyond its deliciousness, making this dish at home is incredibly cost-effective, especially compared to restaurant prices.
You’ll control the quality of ingredients and portion sizes, saving money without sacrificing flavor. Unlike traditional creamy pasta sauces laden with dairy, this vegan version is lighter and healthier. If you loved our Roasted Red Pepper Pasta, you’ll crave this! Transform your dinner tonight.
Key Ingredients for Vegan Pumpkin Tahini Rigatoni:
Here’s what you’ll need to whip up this autumnal delight.
Rigatoni Pasta: 1 pound. We love rigatoni for its ridges that grab onto the sauce, but you can use any pasta shape you prefer.
Pumpkin Puree: 1 (15-ounce) can. Not pumpkin pie filling. Make sure it’s just plain pure pumpkin.
Tahini: 1/2 cup. This is the key to creaminess and adds a nutty, savory element. Look for tahini that’s smooth and easily pourable.
Vegetable Broth: 1 cup. Adds depth of flavor and helps thin the sauce to the perfect consistency.
Garlic: 4 cloves, minced. Fresh garlic is a must for that aromatic kick.
Nutritional Yeast: 2 tablespoons. This provides a cheesy, umami flavor that’s essential for vegan cooking.
Olive Oil: 2 tablespoons. For sautéing the garlic and adding richness.
Lemon Juice: 1 tablespoon. Brightens the sauce and balances the flavors.
Spices:
- Nutmeg: 1/4 teaspoon. Adds warmth and spice.
- Cinnamon: 1/4 teaspoon. Complements the pumpkin flavor.
- Salt: To taste.
- Black Pepper: To taste.
Fresh Parsley: 1/4 cup, chopped. For garnish and a burst of freshness.
How to Make Vegan Pumpkin Tahini Rigatoni:
Making this Vegan Pumpkin Tahini Rigatoni is simpler than you think! This quick and easy recipe is perfect for a weeknight dinner, ready in just about 30 minutes.
The creamy sauce is both flavorful and comforting, showcasing the unique blend of pumpkin and tahini. It’s a dish that’s sure to be a hit, thanks to its rich texture and satisfying taste. Get ready to enjoy a delicious and effortless meal!
Step-by-Step Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant, being careful not to burn it. Too much heat can turn the garlic flavor bitter!
Make the Sauce: Add the pumpkin puree, tahini, and vegetable broth to the skillet with the garlic. Stir well to combine and bring to a simmer.
Add Spices and Nutritional Yeast: Stir in the nutmeg, cinnamon, nutritional yeast, salt, and pepper. Taste and adjust seasonings as needed. Simmer for 5 minutes to allow the flavors to meld together.
Combine the Pasta and Sauce: Add the cooked and drained pasta to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to thin the sauce to your desired consistency.
Finish and Serve: Stir in the lemon juice, then garnish with fresh chopped parsley. Serve immediately and enjoy your Vegan Pumpkin Tahini Rigatoni!
What to Serve Vegan Pumpkin Tahini Rigatoni With:
This Vegan Pumpkin Tahini Rigatoni is delicious on its own, but here are a few ideas to create a complete and satisfying meal:
Roasted Brussels Sprouts: The slightly bitter flavor of roasted Brussels sprouts provides a nice contrast to the creamy sweetness of the pasta.
Garlic Bread: Because who doesn’t love garlic bread with pasta? Use a crusty baguette and brush it with garlic-infused olive oil.
Side Salad: A simple green salad with a lemon vinaigrette adds a refreshing element to the meal. Try arugula with shaved parmesan (or vegan parmesan) and toasted pine nuts.
A Glass of White Wine: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the flavors of the pasta.
##Top Tips for Perfecting Vegan Pumpkin Tahini Rigatoni:
- Don’t Overcook the Pasta: Aim for al dente pasta. It should be firm to the bite, as it will continue to cook slightly in the sauce.
- Use Good Quality Tahini: The flavor of the tahini will impact the overall taste of the dish. Look for tahini that is smooth, creamy, and doesn’t have a bitter taste.
- Adjust the Consistency: The sauce can be thinned or thickened with pasta water or vegetable broth depending on your preference.
- Customize the Spices: Feel free to adjust the spices to your liking. A pinch of chili flakes can add a bit of heat, or a touch of ginger can enhance the warmth of the dish.
- Add Vegetables: Sautéed spinach, kale, or mushrooms can be added to the sauce for extra nutrients and flavor.
- Toast Your Pasta: Toasting rigatoni or your choice of pasta in the oven or pan before boiliing it offers a layer of nutty flavor that stands out.
- Don’t forget the aromatics: Before incorporating your ingredients introduce onion as its caramelized sweetness will add depth of flavor.
Storing and Reheating Tips:
- To Store: Place this Vegan Pumpkin Tahini Rigatoni in an airtight container and refrigerate. Properly stored, it will stay fresh for 3-4 days.
- To Reheat: Reheat gently in a skillet over medium-low heat, adding a splash of vegetable broth or water if the sauce becomes too thick. Alternatively, microwave in short intervals, stirring in between, until heated through. Make sure to stir occasionally to prevent getting the pasta from drying out .
Final Thoughts:
This Vegan Pumpkin Tahini Rigatoni is more than just a recipe; it’s an invitation to explore the possibilities of plant-based cooking. With its creamy, flavorful sauce and simple ingredients, it’s a dish that’s sure to become a staple in your fall rotation. Don’t be afraid to get creative with the toppings and spices to make it your own! And most importantly, enjoy the process! Happy cooking!
FAQs:
Can I use a different type of pasta?
Absolutely! While rigatoni is great for holding the sauce, you can use any pasta shape you like. Penne, fusilli, or even spaghetti would work well.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free rigatoni pasta. The rest of the ingredients are naturally gluten-free.
Can I substitute the nutritional yeast?
While nutritional yeast adds a cheesy flavor, you can try substituting it with a tablespoon or two of vegan parmesan cheese or a pinch of white miso paste for a similar umami element.
Can I add protein to this dish?
Definitely! Tofu, chickpeas, or white beans would be great additions. Sauté them separately and add them to the sauce along with the pasta.
Can I freeze this recipe?
While the texture of the sauce may change slightly, this dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest