Vegan Pumpkin Tahini Rigatoni

Creamy, cozy, and packed with fall flavor, this Vegan Pumpkin Tahini Rigatoni is the ultimate comfort dish for chilly nights. A rich and velvety sauce made from pumpkin puree, tahini, garlic, and warming spices clings perfectly to ridged rigatoni pasta—delivering nutty, savory, and slightly sweet notes in every bite. This plant-based pasta is not only dairy-free and delicious, but it also comes together quickly for an easy weeknight meal with gourmet flair.

• Prep time15 minutes
• Cook time5 minutes
• Servings4
• DifficultyMedium

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.

Step-by-Step Instructions:

1. 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.
2. 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!
3. 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.
4. 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.
5. 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.
6. Finish and Serve: Stir in the lemon juice, then garnish with fresh chopped parsley. Serve immediately and enjoy your Vegan Pumpkin Tahini Rigatoni!

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