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  • Total Time: 45 minutes
  • Yield: 8 1x


Units Scale
  • 1 (16 oz) pack rigatoni noodles, plus water + salt to boil
  • 2 cups roasted pumpkin
  • 3 cups filtered water
  • 1/4 cup vegan butter
  • 1/4 teaspoon nutmeg
  • 1/2 tsp salt, to taste
  • 4 sage leaves
  • 2 tablespoons cornstarch
  • 1 pack mozzarella vegan cheese (we used Follow Your Heart brand)
  • 1 pack provolone vegan cheese (we used Follow Your Heart brand)


  • 1 bag shredded vegan mozzarella shreds (we used Daiya brand)
  • 12 sage leaves
  • 2 tbsp vegan butter


  1. Preheat the oven to 375 degrees F
  2. Fill a large pot with water and add a good amount of sea salt. Bring to a boil, add the rigatoni noodles. Follow package instructions & boil until the noodles are al dente. Drain noodles & transfer to a baking sheet, arranging noodles into 1 flat layer so they keep their shape.
  3. In a high speed blender, add the pumpkin and water, blend until smooth and creamy. Add the chopped cheeses, butter, nutmeg, 4 sage leaves, and cornstarch. 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.
  4. Prepare a 12″ inch springform pan by rubbing with a bit of vegan 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.
  5. Add the entire bag of shredded cheese to the top of the rigatoni pie and bake, uncovered, for about 30 minutes until pie is hot & bubbling.
  6. Remove the pie from the oven and while it cools at room temperature, melt 2 tbsp of vegan butter in a small saucepan over medium heat, add the sage leaves and cook until crisp, about 2 minutes.
  7. 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.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes