Pasta
·
Vegan
·
Vegetarian

City Market's Rigatoni with Pumpkin, Caramelized Onion and Cashew Ricotta

This vegan variation to a cozy classic is sure to warm up your table. A delicious layer of cashew based ricotta coats a familiar combination of rigatoni, spiced pumpkin and caramelized onions! Try it as a side for your holiday meal, or as a dinner all on its own!

A sideways shot of the rigatoni with pumpkin, caramelized onion, and cashew ricotta.

Prep Time

20 minutes

Cook Time

30 minutes

Yield

5 lbs

Ingredients

1⁄2 pound rigatoni (uncooked)
1⁄4 pound cashews (roasted and chopped)
1 tablespoon lemon juice
1 tablespoon oil, salad
1 clove garlic (minced)
14 ounces tofu, firm
1 pinch basil, dried
  salt (to taste)
  vegetable oil (as needed)
2 pounds pumpkin (peeled and diced)
2 pounds onion, yellow (sliced)
1 tablespoon brown sugar
3⁄4 cup vegetable stock
1 teaspoon cayenne pepper
1⁄4 teaspoon nutmeg, ground
1⁄2 teaspoon sage, dried

Instructions

1. Cook rigatoni according to instructions on package. Drain and set aside.

2. In a large mixing bowl, crumble tofu, add cashews, lemon juice, salad oil, garlic, basil, and salt. Mix together and set aside.

3. Over medium-high heat, heat oil in a large saute pan. Add onion and saute until they start to turn brown.

4. Add pumpkin and cook until tender but not mushy.

5. Add brown sugar, vegetable stock, cayenne, nutmeg, and sage. Season to taste with salt.

6. Add cooked rigatoni to pumpkin mixture and mix well. Pour into casserole dish.

7. Top the rigatoni and pumpkin mixture with the cashew ricotta and bake in 400F oven until browned.

8. Serve hot!