Baked Pumpkin Rigatoni - Dairy & Gluten Free
A delicious, seasonal side for your next holiday gathering. Perfect for Friendsgiving, Thanksgiving, Christmas, or even just a fall Sunday dinner.
Servings 12
Ingredients
- 5-7 sage leaves
- olive oil
- 1 shallot peeled, stemmed, chopped
- 1 1/2 cups coconut cream NOT cream of coconut
- 2 cups chicken bone broth
- 1 13.5 oz can pumpkin puree
- 4 oz Kite Hill dairy free ricotta
- 3 cloves garlic peeled, smashed
- 1/8 tsp ground nutmeg
- 12 servings dried rigatoni gluten free
- 1 1/2 tsp Hey Old Sport Overachiever seasoning
For the topping
- 4 oz Kite Hill dairy free ricotta
- 1/2 cup coconut cream
- TT Hey Old Sport Overachiever
Instructions
- Preheat oven to 400 °F. Fill a large pasta pot with water to the fill line. Add salt and white wine vinegar to the water, as well as a tbsp or so of olive oil. Cook the pasta until slightly before al dente.
- While the pasta cooks, in another pot over medium heat add 2 tbsp olive oil. Fry the sage leaves until crisp and color turns dark green. Remove and set aside, reduce heat to medium low and add the shallots and garlic. Sauté for 2-3 minutes, then add the chicken stock and coconut cream. Bring to a boil and simmer for 5 minutes.
- Add the pumpkin puree, 4oz of Kite Hill dairy free ricotta, the nutmeg, and 1 1/2 tsp Overachiever seasoning. Blend the mix with a hand blender until smooth, then bring back to a simmer.
- Add the noodles, stir to combine, and pour into a baking sheet. Mix together the remaining 4oz of ricotta, 1/2 cup coconut cream, and season to taste with Overachiever. Spoon over top, then place in the oven and cook for 5-10 minutes, until browning begins to occur and the sauce thickens. Do not overcook, as gluten-free noodles will continue to absorb liquid until they just completely disintegrate.
- Remove from the oven, let cool for 10-15 minutes before serving warm. Enjoy!