Description
This Vegan Cheesy Pumpkin Rigatoni Pie is a comforting and flavorful plant-based dish featuring creamy pumpkin and a blend of vegan cheeses baked inside perfectly cooked rigatoni noodles. Enhanced with fragrant sage and nutmeg, this hearty pie is an ideal meal for fall or any time you crave a cozy, cheesy pasta bake without dairy.
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 (for sauce)
- 1 package Vegan Smoked Provolone Cheese
Topping and Garnish
- 1 package Vegan Mozzarella Cheese (for topping)
- 2 tablespoons Vegan Butter (for crisping sage)
- 12 Sage Leaves (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking your rigatoni pie.
- Cook Rigatoni: Fill a large pot with water, add 1/2 teaspoon salt, and bring it to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the noodles and spread them out in a single flat layer on a baking sheet to help them keep their shape.
- Blend Pumpkin Sauce: In a high-speed blender, combine 2 cups pumpkin with 3 cups water and blend until smooth and creamy.
- Add Cheese and Seasonings: To the pumpkin puree, 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 corn starch.
- Blend Until Smooth: Start blending on low speed and gradually increase until the mixture becomes a smooth, creamy sauce. Scrape down the sides as needed to ensure everything is well blended.
- Prepare the Springform Pan: Rub a 12-inch springform pan with a little vegan butter to prevent sticking. Arrange the rigatoni noodles vertically inside the pan, fitting them tightly to form a crust-like structure.
- Assemble the Pie: Pour the blended pumpkin cheese sauce evenly over the arranged rigatoni, using a spoon to help coat noodles on the edges, ensuring all noodles are covered inside.
- Add Topping Cheese: Sprinkle the remaining package of vegan mozzarella cheese evenly over the top of the pie for a melty, golden finish.
- Bake the Pie: Place the pie in the preheated oven and bake uncovered for about 30 minutes until the pie is hot, bubbling, and the cheese topping is melted and slightly golden.
- Crisp the Sage: While the pie cools a bit outside the oven, melt 2 tablespoons vegan butter in a small saucepan over medium heat. Add 12 sage leaves and cook until crisp, about 2 minutes.
- Garnish and Serve: Remove the outer ring of the springform pan by running a knife along the edge. Top the pie with the crispy sage leaves, slice, and serve warm for a flavorful vegan pasta experience.
Notes
- Use a high-speed blender for the smoothest sauce texture.
- Vertical arrangement of rigatoni helps the pie hold its shape when sliced.
- Adjust nutmeg and salt to taste depending on your vegan cheese’s saltiness.
- For extra flavor, you can toast the sage leaves lightly before adding to butter.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan American
Keywords: vegan rigatoni pie, vegan pumpkin pasta, cheesy vegan pasta bake, pumpkin rigatoni, plant-based pasta pie, cozy fall vegan recipe
