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Creamy Squash Rigatoni / Pasta Recipe

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Creamy Squash Rigatoni, a healthy pasta recipe made with pumpkin and acorn squash puree cream cheese and topped off with parmesan cheese.

Pasta with squash puree. My daughter’s favorite these days…

 


If you are tired of pasta with tomato based recipe here is something different for fall with beautiful orange hues,a squash based one. Squash by itself in soups are too pasty and thick for me I feel it needs something to cling on to and pasta  allows  to do just that 🙂

Daughty brought this recipe from the store while she went shopping with her dad. She is such a picky eater when it comes to  regular meal so when she said she really loved sample I knew that should be a hit recipe.


To make puree: I usually boil a small piece of squash and a small  piece pumpkin in just enough water and when it cooks almost all the water would dry up, drain off if anything is left and let it cool then either mash or  grind it to puree.It should be really thick.
I have omitted few things from the original recipe that is yogurt and egg.U may use that too if u want.


Ingredients:
Acorn squash puree- 1/2 cup (thick)
Pumpkin puree-1/2 cup (thick)
Rigatoni pasta – 8 oz or 1 cup
Milk-1/2 cup
Cream cheese- 4 oz
Onion powder-1/4 tsp
Garlic powder-1/2 tsp
Parmesan cheese -1/4 cup

Salt and Pepper to taste

Method:
1. Cook pasta according to the package instructions.
2.Meanwhile combine milk, puree, cream cheese garlic powder, onion powder salt and pepper and microwave on high for 2 minutes until the cheese melts.Keep aside.
3.Drain the cooked pasta  combine it with the prepared mixture and 1/2 of Parmesan cheese  heat on low flame for two minutes or until hot.
4.Sprinkle Parmesan cheese on top and serve.

Note:
You may use canned puree too.

Hope to hear from you lovely people out there. Do give this creamy squash rigatoni a try.
Meena

 

Here are some more squash recipes from other awesome blogs:
Feed Me Phoebe: Baked Acorn Squash with Maple-Siracha Glaze
Jeanette’s Healthy Living: Thai Red Curry Chicken with Winter Squash
The Lemon Bowl: Stovetop Mac and Cheese with Winter Squash
Big Girls, Small Kitchen: Provencal Chicken Stew with Butternut Squash & Chickpeas
Weelicious: Cinnamon Roast Butternut Squash
Blue Apron Blog: Acorn Squash Tempura Tacos
Taste With The Eyes: A Hearty Tomato Soup with Sausage and Spaghetti Squash
Devour: Winter Squash Macaroni and Cheese
Dishin & Dishes: Roasted Acorn Squash Crescents with Sage Pecan Pesto
Napa Farmhouse 1885: Roasted Pumpkin & Apple Slices with Maple Syrup
Red or Green: Butternut Squash Salad with Kale, Cranberries and Cayenne
Virtually Homemade: Spaghetti Squash Lasagna with Basil Walnut Pesto
Domesticate Me: Chipotle Pork Tenderloin and Butternut Squash Tacos
Daily*Dishin: Kahlua Baked Acorn Squash
FN Dish: Comforting Winter Squash Sides

Creamy Squash Rigatoni/ pasta recipe

Creamy Squash Rigatoni, a healthy pasta recipe made with pumpkin and acorn squash puree cream cheese and topped off with parmesan cheese.
5 star rated
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 3
Calories 495 kcal

Ingredients
  

  • 1/2 cup Acorn squash puree Thick
  • 1/2 cup Pumpkin puree Thick
  • 8 oz Rigatoni pasta (1 cup)
  • 1/2 cup Milk Preferably whole milk
  • 4 oz Cream cheese
  • 1/4 tsp Onion powder (Add more if you like stronger flavor)
  • 1/2 tsp Garlic powder
  • 1/4 cup Parmesan cheese
  • Salt and Pepper to taste

Instructions
 

  • Cook pasta according to the package instructions.
  • To make puree: I usually boil a small piece of squash and a small  piece pumpkin in just enough water and when it cooks almost all the water would dry up, drain off if anything is left and let it cool then either mash or  grind it to puree.It should be really thick.
  • Meanwhile combine milk, puree, cream cheese garlic powder, onion powder salt and pepper and microwave on high for 2 minutes until the cheese melts.Keep aside.
  • Drain the cooked pasta  combine it with the prepared mixture and 1/2 of Parmesan cheese  heat on low flame for two minutes or until hot.
  • Sprinkle Parmesan cheese on top and serve.

Notes

You may use canned puree too.

Nutrition

Calories: 495kcalCarbohydrates: 67gProtein: 17gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 49mgSodium: 275mgPotassium: 460mgFiber: 4gSugar: 7gVitamin A: 7079IUVitamin C: 4mgCalcium: 221mgIron: 2mg
Keyword Creamy rigatoni pasta
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Comments

  14. Sathya Priya

    Yes everydaughter loves pasta (mine too) So this must be a killer ,delicious,healthy option to regular pasta .Def trying this .

    Reply

  15. Rekha Vengalil

    This sounds good… I purée most veggies and make the sauce for saana since she is a pasta lover… I haven't yet tried with acorns and pumpkins so will try them soon 🙂

    Reply

  19. nandoos Kitchen

    Wow! Delicious pasta with hidden veggies that too pumpkins and squash. You know, I never buy pumpkin at home as no one takes it. But this looks wonderful. Will definitely try this and will get back to you.

    Reply

  21. Nupur UK-Rasoi

    Wow Meena, the hard work you put in your posts does show up, Very neatly written and I love the fact that you have so many squash recipes on your blog. Bookmarked this post .. thank you for sharing 🙂

    Reply

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