Sweet Pumpkin & Broccoli Mash-Up Rigatoni [Vegan & Gluten-Free]
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Rate This Recipe
Print Recipe
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 4 people
Prep Time
40 minutes
Cooking Time
20 minutes
people 4
The partially-mashed pumpkin adds a wonderful sweetness and a light creamy texture to coat the rigatoni.


  • 1/4 medium jap pumpkin (1-2cm cubed)
  • 2 tbs olive oil
  • 2/3 cup sundried tomatoes (roughly chopped)
  • 1/3 cup marinated sundried tomato oil (from jar)
  • 1 medium red onion (peeled and finely sliced)
  • 1 large head broccoli (cut into small florets)
  • 8 medium button mushrooms (stem removed, sliced)
  • 500 g dried rigatoni (gluten-free if you prefer)
  • salt and pepper to taste
  1. Heat an oven to 180C and line a baking tray with baking paper.
  2. Toss pumpkin cubes with the olive oil and roast until golden and soft (about 30-40 minutes).
  3. Cook pasta according to the packet instruction (when the pasta is partially cooked through add in the broccoli and continue cooking with the pasta).
  4. Drain off the pasta and broccoli into a colander.
  5. Using the same pan heat the sundried tomato oil in the saucepan over a medium heat and add in the onion, cooking until just softened.
  6. Add in the mushrooms and sundried tomatoes and cook stirring until the mushrooms are just soft.
  7. Add in the pumpkin to the saucepan and lightly mash (leaving some bits chunky if you wish). Mix in the pasta and broccoli with the veggie mash and stir to combine. Season with salt and pepper to taste.

Home Recipes Mains Stovetop Mains Pasta & Rice Sweet Pumpkin & Broccoli Mash-Up Rigatoni [Vegan & Gluten-Free]