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Rigatoni With Roasted Garlic Butternut Squash Sauce
[Vegan]

Name: Rigatoni With Roasted Garlic Butternut Squash Sauce [Vegan]
Yield: 4 servings
Cuisine: NO info

RB By: Robin Burns: Blogger, The Hungry Birdie

Author Bio

Robin Burns, the Toronto-based blogger behind the The Hungry Birdie, earned her degree in English... Read More

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Rigatoni With Roasted Garlic Butternut Squash Sauce [Vegan]

536

Dairy Free

Butternut squash really is the perfect fall food. Not only is it versatile and comforting but it just happens to be beautifully hued, doesn’t it? This simple pasta dish showcases all of squash’s best features, including its lovely color! The sauce is rich and velvety, and the wilted kale adds... Read More

Ingredients You Need for Rigatoni With Roasted Garlic Butternut Squash Sauce [Vegan]

1 head garlic, topped trimmed, drizzled with olive oil
1 butternut squash, peeled and cut into ½ inch cubes
2 cups veggie broth
1 package whole wheat rigatoni
2 cups kale, chopped
1 tbsp. nutritional yeast (optional)
¼ cup almond milk
1 pinch cayenne pepper
Salt to taste
¼ cup fresh sage, chopped

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How to Prepare Rigatoni With Roasted Garlic Butternut Squash Sauce [Vegan]

Wrap garlic in aluminum foil and roast at 325 degrees for 30-40 minutes
Meanwhile, in a large pot cover the squash with the broth and bring to a boil. Reduce heat & simmer until squash is very tender, about 15-20 minutes.
Once tender, purée the squash, veggie broth and roasted garlic until smooth. Stir in the nutritional yeast, almond milk, cayenne pepper, and salt to taste.
Season a pot of boiling water with salt and add the rigatoni. When it is nearly cooked to al dente, add the kale into the pot so it wilts and tenderizes. Cook for the last couple of minutes and strain pasta and kale.
Finally, toss the rigatoni and kale with the sauce and garnish with fresh sage.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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