Creamy Roasted Butternut Pasta (Printable Version)
Roasted butternut squash pureed into creamy sauce coats rigatoni, seasoned with herbs and parmesan.
# Ingredients Required:
→ Pasta
01 -
450 g organic rigatoni pasta (or preferred pasta shape; see notes for gluten-free option)
→ Roasted Butternut Squash
02 -
300 g cubed roasted butternut squash
→ Creamy Sauce
03 -
30 g unsalted butter
04 -
15 ml extra virgin olive oil
05 -
4 garlic cloves, minced
06 -
8 g organic all-purpose flour
07 -
5 g sea salt
08 -
5 g black pepper
09 -
5 g smoked paprika
10 -
5 g garlic powder
11 -
5 g dried thyme
12 -
5 g dried parsley
13 -
5 g dried oregano
14 -
5 g red pepper flakes
15 -
1 teaspoon fresh sage, chopped
16 -
0.6 g cayenne pepper
17 -
360 ml organic heavy cream
18 -
480 ml organic vegetable stock
19 -
30 ml white cooking wine
20 -
100 g freshly grated parmesan
→ Optional Toppings
21 -
Chopped toasted nuts
22 -
Additional roasted butternut squash
23 -
Sprinkles of red pepper flakes
24 -
Chopped fresh parsley
# Guide to Cooking:
01 -
Prepare the roasted butternut squash according to preferred roasting method until tender and caramelized.
02 -
Boil rigatoni pasta in salted water following package instructions, cooking for 6-8 minutes until al dente. Drain and set aside.
03 -
Combine the roasted butternut squash and vegetable stock in a high-speed blender. Puree on high until smooth and creamy, about 2-3 minutes, ensuring the mixture is thick but not watery.
04 -
Heat butter and olive oil in a medium skillet over medium-high heat. Sauté minced garlic for 1-2 minutes until aromatic. Stir in flour, sea salt, black pepper, smoked paprika, garlic powder, thyme, parsley, oregano, cayenne, fresh sage, and red pepper flakes, mixing thoroughly. Whisk in heavy cream, blended squash mixture, and white wine until smooth and free of lumps. Reduce heat to low and simmer for 3-4 minutes, allowing sauce to thicken further.
05 -
Stir in grated parmesan cheese until fully melted and sauce is creamy. Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
06 -
Remove from heat and plate immediately. Garnish with optional toppings such as chopped toasted nuts, extra roasted squash, red pepper flakes, and fresh parsley as desired. Serve alone or accompanied by salad or side dish.
# Extra Suggestions:
01 -
For gluten-free pasta, substitute rigatoni with a gluten-free variety. To achieve optimal sauce texture, ensure the butternut squash puree is thick but not watery.