Creamy Pumpkin Paccheri Pasta

Creamy Pumpkin Paccheri Pasta Recipe

By Hot For Food

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes


250 g dried paccheri (or sub rigatoni)

1 ½ C leftover pumpkin cheese fondue

¼ C shredded vegan parmesan

2 tbsp toasted walnuts, rough chopped

1 tbsp finely chopped fresh sage

fresh ground black pepper, to taste


1Bring a large pot of salted water to a boil. Cook pasta to al dente and reserve ¼ cup of the starchy pasta water before draining. Drain the pasta, but do not rinse.

2Either heat up leftover pumpkin cheese sauce in the same pot, then add in pasta and toss to coat. You might want to add a bit of pasta water to smooth out the sauce (this is optional). Alternatively, you can add drained pasta to serving bowls and pour heated pumpkin cheese sauce over top. It's a personal preference. Garnish with vegan parmesan, toasted walnuts, fresh sage, and ground black pepper. Serve immediately.

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