Fall in a pasta bowl! This easy weeknight pasta is rich and savory and full of autumn flavor.
Roasted Butternut Squash Rigatoni
Zelli Rigatoni with a velvety butternut squash sauce. Fall in a pasta bowl! This easy weeknight pasta is rich and savory and full of autumn flavor. The best part? This recipe is on the table in 45 minutes!
3 c. butternut squash, peeled and diced
1 med. yellow onion, sliced
1 can Italianavera Pomodoro PELATO GIALLO: Yellow Tomatoes
Fresh cracked pepper
½ box Zelli Rigatoni
Freshly grated Parmesan
Fried sage leaves (optional)
Heat oven to 450°F. On a foil lined baking sheet add squash, onion, and tomatoes. Drizzle with olive oil, sprinkle with a pinch of salt, thyme, and black pepper and toss to coat. Bake 25-30 minutes (tossing halfway through) until squash is tender and lightly browned.
Meanwhile, cook pasta to package instructions. Make sure to salt your pasta water! Once Al dente, reserve one cup pasta water, drain pasta and add back to pot.
Once veggies are tender, add them (hot) to a blender. Do not let your veggies cool!
Blend until smooth, adding a bit of reserved pasta water at a time as needed to loosen sauce to desired consistency.
Add sauce to pot with pasta and mix to coat evenly.
Plate and garnish with freshly grated Parmesan and serve immediately. You can also fry fresh sage leaves in a bit of olive oil for garnish if you’re feeling fancy!
This recipe is vegetarian but can easily be made vegan by leaving out the parm or subbing in a vegan parm!