Pasta with squash, sage and walnuts
Rigatoni coated in a creamy roasted squash sauce with sage and Parmesan, with walnuts.
Active time30 min
Cooking30 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 500 g butternut squash
- 8 leaves of sage
- 150 ml pouring cream
- 60 g Parmesan
- 50 g walnut halves
- 20 ml olive oil
- 350 g dried rigatoni
Preparation
Preheat the oven to 200 degrees Celsius. Peel and deseed the squash, cut into 2 centimetre cubes and coat with oil. Roast for 25 to 30 minutes until tender. Meanwhile, wash and finely chop the sage and grate the Parmesan.
500 g butternut squash8 leaves of sage60 g Parmesan20 ml olive oil- knife
- grater
- baking tray
- oven
Towards the end of the squash's cooking time, cook the rigatoni according to the packet instructions and reserve a small cup of cooking water.
350 g dried rigatoni- saucepan
- cup
- colander
Blend the squash and cream, then reheat with the sage for 2 minutes. Add the drained pasta and Parmesan; loosen with a little reserved cooking water if necessary. Prepare 50 g walnut halves. Roughly chop the walnuts. Add everything to the dish.
150 ml pouring cream50 g walnut halves- blender
- sauté pan
- spoon
- knife
- chopping board
Allergens
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration