in need of dinner ideas? make this creamy pumpkin rigatoni
jumping into pumpkin season with a new DF, GF, & vegan recipe!!
Happy September 1st!! I truly can’t believe how quickly time is moving… since last September soo much has happened. I just hit one full year of self-employment, got married, celebrated 1 million of you following me on Instagram, launched my Substack, started my YouTube channel, and of course, shared SO many new recipes!!! I’ve loved sharing it all with you ☺️ September has always been one of my favorite months and it just feels right to kick it off with a pumpkin recipe, so let’s do it! 🎃🍂
I know pumpkin shows up a lot in sweet recipes—pumpkin bread, pumpkin pie, even pumpkin spice lattes—so I wanted to make a savory recipe using it. Honestly, it’s time for pumpkin to break free from the dessert table and show up at dinner!! This creamy pumpkin rigatoni recipe is cozy and comforting and shockingly dairy-free.
Keep scrolling for the recipe, and tap the video below to cook along with me in my most recent video that just went live over on YouTube! I talk through each of the ingredients and share a step-by-step tutorial that you can watch as you cook🍴🍝
Creamy pumpkin rigatoni with rosemary breadcrumbs
Ingredients (serves 4):
Pumpkin Rigatoni:
3/4 cup raw cashews
12oz gluten-free rigatoni
1 tbsp olive oil
1 shallot, diced
4 garlic cloves, peeled and minced
1 cup vegetable or chicken broth
3/4 cup pumpkin puree
2 tbsp nutritional yeast
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground sage
Rosemary breadcrumbs:
1/2 cup gluten-free panko
2 tbsp fresh rosemary, finely chopped
1/2 tsp kosher salt
1 tbsp olive oil
Click here for the full recipe
ICYMI on jenneatsgoood this week…
🛒 we made 20 meals with a $55 grocery list
🎃 getting ready for fall by recapping last year’s recipes
🫑 recapping my CSA box experience from this summer
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If you make this recipe, make sure to let me know! I just know you are going to love it. Snap a pic and tag me on Instagram if you do! I hope you all have a lovely week ❤️
Jenn - what kind of blender do you use? I can't get my cashew sauces to be this creamy, even after soaking overnight.
My daughter has a cashew and peanut allergy but can eat almonds we have that aren’t cross contaminated. Could you substitute almonds instead and would there need to be any adjustments?