Riri's RecipesThis 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!
Ingredients you’ll need to make this butternut squash and sage buckwheat mezzi rigatoni
- Butternut Squash. This is what you’ll use for the base of your creamy sauce. It will add some veggies to this dish and so much flavour!
- Spices. You’ll need salt and pepper, dried parsley, and a pinch of cinnamon.
- Olive Oil. For coating your squash and optionally as an extra drizzle over your finished pasta dish.
- Garlic. This is going to be roasted with the butternut squash. Roasting the garlic adds such a delicious depth of flavour, so I highly recommend not skipping this!
- Felicia Buckwheat Mezzi Rigatoni. I absolutely love using Felicia pasta, especially this Buckwheat Mezzi Rigatoni for this recipe because it’s made with 100% organic whole buckwheat flour, and has 10g of protein and 5g of fibre per serving!
- Butter. A few cubes of salted butter to toast your pecans and sage.
- Pecans. Roughly chop your pecans for the perfect pieces to top your pasta.
- Sage. Toast about 10-12 sage leaves lightly to create the perfect garnish.
- Pasta Water. This is the liquid gold that is going to help thin out your squash sauce when you blend it and add the perfect starchy texture.
- Parmigiano Reggiano. I love using this to top my pasta!
Tips on preparing this butternut squash sage rigatoni
- Let your squash cool completely before blending. After roasting the squash and garlic, let it come to room temperate before adding it to your blender. The sauce will be mixed with the hot cooked pasta so make sure it cools!
- Reserve extra pasta water. I used about 1 1/2 cups, but depending on how thick or thin you want your sauce, make sure you reserve a little more than you need in case you need to add more.
- Lightly toast your pecans and sage leaves. We’re going for a very light toasting, so keep it on the pan for 2-4 minutes, no longer than that!
How to store this butternut squash mezzi rigatoni
Place the pasta in an airtight container and store in the fridge for 4-5 days. For reheating, I recommend placing in a toaster oven or in a frying pan for best results.
Craving more?
- If you’re craving a creamy side or appetizer, this Roasted Red Pepper Cashew Dip is perfect! It pairs so well with veggies and crackers.
- Another great fall themed recipe is this Lentil Walnut Burger Bowl. It combines all the warm flavours of fall in one bowl paired with ingredients like kale, apples, squash and chickpeas!
- Craving another delicious one-pot meal? You need to try my High Protein Tempeh Orzo! It’s flavourful, nutritious and the perfect cozy weeknight dinner.
Creamy Butternut Squash and Crispy Sage Buckwheat Mezzi Rigatoni
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!
Ingredients
- 1 small butternut squash, peeled and cubed
- Salt and pepper, to taste
- 4-5 tbsp olive oil
- 2-3 cloves garlic, roasted with the butternut squash
- 1 box Felicia Buckwheat Mezzi Rigatoni (250g box)
- 2 tbsp butter, salted
- 1/4 cup pecans, roughly chopped
- 10-12 sage leaves
- 1 1/2 cups pasta water (or sub the 1/2 cup for almond milk)
- 1 tsp dried parsley
- ⅛ tsp cinnamon
- 1 sprinkle Parmigiano Reggiano, to top
Instructions
- 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 and store in the fridge for 4-5 days. For reheating, I recommend placing in a toaster oven or in a frying pan for best results.
**Disclosure: This post is sponsored by Felicia. As always, all opinions are my own.**