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Recipes
Vegan Cheesy Pumpkin Rigatoni Pie
Recipe

13 INGREDIENTS • 9 STEPS • 45MINS

Vegan Cheesy Pumpkin Rigatoni Pie

4.3
3 ratings
I think it is worth the bit of extra effort to stand all the rigatoni up to create this pie effect – the end result is cheesy and dreamy. This vegan cheesy pumpkin rigatoni pie is a great make-ahead dish for any occassion too!
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Vegan Cheesy Pumpkin Rigatoni Pie
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
I think it is worth the bit of extra effort to stand all the rigatoni up to create this pie effect – the end result is cheesy and dreamy. This vegan cheesy pumpkin rigatoni pie is a great make-ahead dish for any occassion too!
45MINS
Total Time
$3.47
Cost Per Serving
Ingredients
Servings
8
US / Metric
Rigatoni
1 pckg
(16 oz)
Rigatoni
Pumpkin
2 cups
Pumpkins, roasted
Water
3 cups
Water
Vegan Butter
1/4 cup
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Salt
1/2 tsp
Vegan Mozzarella Cheese
1 pckg
Vegan Mozzarella Cheese
Vegan Smoked Provolone Cheese
1 pckg
Vegan Smoked Provolone Cheese, chopped
Garnish
Vegan Mozzarella Cheese
1 pckg
Vegan Mozzarella Cheese, shredded
Nutrition Per Serving
VIEW ALL
Calories
353
Fat
22.1 g
Protein
18.1 g
Carbs
52.0 g
Add to plan
logo
Vegan Cheesy Pumpkin Rigatoni Pie
Save
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Fill a large pot with water and Salt (1/2 tsp). Bring to a boil, add the Rigatoni (1 pckg). Follow package instructions and boil until the noodles are al dente. Drain noodles and transfer to a baking sheet, arranging noodles into 1 flat layer so they keep their shape.
step 2 Fill a large pot with water and Salt (1/2 tsp). Bring to a boil, add the Rigatoni (1 pckg). Follow package instructions and boil until the noodles are al dente. Drain noodles and transfer to a baking sheet, arranging noodles into 1 flat layer so they keep their shape.
step 3
In a high speed blender, add the Pumpkins (2 cups) and Water (3 cups), blend until smooth and creamy.
step 3 In a high speed blender, add the Pumpkins (2 cups) and Water (3 cups), blend until smooth and creamy.
step 4
Add the Vegan Mozzarella Cheese (1 pckg), Vegan Smoked Provolone Cheese (1 pckg), Vegan Butter (1/4 cup), Ground Nutmeg (1/4 tsp), Sage Leaves (4), and Corn Starch (2 Tbsp).
step 5
Start by blending on low and gradually turn up the speed until you are left with a smooth and creamy sauce, scraping down the sides and moving everything around as needed.
step 6
Prepare a 12-inch springform pan by rubbing with a bit of butter. Arrange the rigatoni noodles vertically in the springform pan. Evenly pour the cheese sauce over the noodles, using a spoon to get all of the sauce out of the blender and to make sure the noodles on the edges get filled as well.
step 7
Add the entire bag of Vegan Mozzarella Cheese (1 pckg) to the top of the rigatoni pie and bake, uncovered, for about 30 minutes until pie is hot and bubbling.
step 8
Remove the pie from the oven and while it cools at room temperature, melt Vegan Butter (2 Tbsp) in a small saucepan over medium heat, add the Sage Leaves (12) and cook until crisp, about 2 minutes.
step 9
Top rigatoni pie with crispy sage leaves, run a knife along the edge of the springform pan, remove the outer ring of the pan, slice and serve.
step 9 Top rigatoni pie with crispy sage leaves, run a knife along the edge of the springform pan, remove the outer ring of the pan, slice and serve.
Tags
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Dairy-Free
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Quick & Easy
Pasta
Pumpkin
Halloween
Thanksgiving
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