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.