DIRECTIONS

Process nuts, nutritional yeast, and 1 Tbsp oil in a food processor until finely chopped. Cook pasta according to package directions; drain.

Meanwhile, cook onion in 1 Tbsp olive oil in a Dutch oven over medium heat 7 to 8 minutes or until crisp-tender. Stir in apple and ¼ tsp salt. Cook, stirring often, 9 to 10 minutes or until onion is browned, and apple is tender. Stir in garlic; cook 30 seconds. Season with pepper, if desired.

Stir in pumpkin purée, broth, vinegar, and ½ tsp salt. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 2 minutes, stirring occasionally. Stir in pasta and sage; toss. Top each serving with nut mixture. Garnish with additional sage, if desired.

INGREDIENTS

• ½ cup pecan halves
• 2 Tbsp nutritional yeast
• 2 Tbsp olive oil, divided
• 1 (16-oz) pkg whole wheat rigatoni
• 1 large sweet onion, sliced
• 1 Honeycrisp apple, diced
• ¾ tsp salt, divided
• 2 cloves garlic, minced
• 1 (15-oz) can pumpkin purée
• 1¾ cups vegetable broth
• 2 Tbsp white wine vinegar
• 2 Tbsp chopped fresh sage