Creamy Butternut Squash Rigatoni
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A Note from Feedfeed
Get ready for a cozy dinner treat! This Creamy Butternut Squash Rigatoni is the kind of dish that warms you up from the inside out. Imagine tender rigatoni pasta mingling with velvety butternut squash, kissed with a hint of kale and a creamy plant-based sauce. It's comfort food at its finest—easy, quick, and bursting with flavor. Perfect for those weeknights when you want something hearty, wholesome, and utterly satisfying.
- Recipe Card
Recipe Card
ingredients
- 1/2 butternut squash, chopped
- Drizzle of olive oil
- Salt, to taste
- 1 red onion, chopped
- Handful of kale, stems removed and chopped
- Rigatoni pasta
- 1/4 cup plus 1 tablespoon plant-based cream
- 2 tablespoons nutritional yeast
- Pinch of sea salt
- Sprinkle of chili flakes
Method
Step 1
Heat a drizzle of olive oil in a pan over medium heat. Add the chopped butternut squash and sauté for about 10 minutes or until softened. Season with salt to taste. Concurrently, bring a pot of salted water to a boil for the pasta.
Step 2
Add the chopped red onion and kale to the pan with the butternut squash. Cook for an additional 8 minutes until the vegetables are tender. Cook the rigatoni pasta according to the package instructions in the boiling water.
Step 3
Once the butternut squash is soft, mash about 1/4 of the cubes in the pan. Add the cooked pasta to the pan, along with plant-based cream, nutritional yeast, and a pinch of sea salt. Mix everything well to combine.
Step 4
Serve the creamy butternut squash rigatoni in bowls, garnished with a sprinkle of chili flakes for a touch of heat.