Creamy Butternut Squash & Crispy Sage Buckwheat Mezzi Rigatoni (Edit recipe)

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This creamy butternut squash and sage buckwheat mezzi rigatoni is basically fall in a bowl. The sauce is perfectly creamy, and is paired with Felicia's Organic Buckwheat Mezzi Rigatoni. It has a delicious nutty flavour that pairs so well with the sauce! So if you're looking for an elevated fall pasta recipe, this is for you!

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PREP TIME

25 minutes

COOK TIME

50 minutes

INGREDIENTS

12

Serves: 4

Ingredients

1 whole Butternut Squash, peeled and cubed
1 pinch Salt and Pepper, to taste
5 Tbsp Extra Virgin Olive Oil
3 clove Garlic, to roast with your squash
250 grams Felicia Buckwheat Mezzi Rigatoni
2 Tbsp Butter, Salted
0.25 cup Pecans, roughly chopped
10 whole Sage, (10-12 sage leaves)
1.5 cups Pasta Water, or sub 1/2 cup of water for milk
1 tsp Parsley, Dried
0.125 tsp Cinnamon, Ground
1 pinch Parmigiano Reggiano, to top

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and cube your butternut squash and place into a pan with 2-3 cloves of garlic. Season with salt and pepper, and coat in olive oil. Roast at 400F for 35 minutes. Remove from the oven and let cool slightly.
Bring a pot of water to a boil and cook your Felicia Buckwheat Mezzi Rigatoni. Reserve some pasta water for your sauce.
To a small blender, combine ¾ of the roasted squash, roasted garlic, 2-3 tbsp olive oil, pasta water, salt and pepper, dried parsley, and cinnamon. Blend until smooth and creamy, then set aside.
Heat a small frying pan on low, add 2 tbsp butter and toast your pecans lightly, for about 1-2 minutes, stirring frequently.
Remove your pecans from the pan and add your sage leaves to lightly toast for 1-2 minutes.
Take a large pan and add your sauce.
Drain your cooked pasta and add it to the sauce. Stir everything together until evenly coated.
Top with toasted pecans and sage, and a sprinkle of Parmigiano Reggiano before enjoying.

Notes

How to store: place the pasta in an airtight container in the fridge for 4-5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	263
Fat:	28 g
Carbohydrates:	4 g
Protein:	1 g
Cholesterol:	15 g
Sodium:	110 mg
Fiber:	4 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.